Bacon & Butternut Squash Pasta

Adapted from Cooking Light

This was delicious!  It did take some time to prepare, especially since it uses butternut squash, which is always a bit more involved.  But the outcome was SO worth the effort.  I would definitely recommend it for a Sunday meal when you have a little more time to devote to cooking.  I served with a Light Caesar salad.

Ingredients:

• 1 butternut squash, peeled, seeded and diced (3 cups diced)
• ½ tsp dried rosemary (or 1 ½ tsp fresh)
• 1 Tbs extra virgin olive oil
• Kosher salt and freshly ground black pepper
• ¼ lb bacon
• 1 cup onions, thinly sliced
• 2 cloves garlic, minced
• 2 Tbs all-purpose flour
• 2 cups half-and-half cream
• Pinch nutmeg
• 8 oz whole wheat penne, shells, or macaroni
• ¾ cup sharp provolone, shredded
• ½ cup Parmigiano Reggiano, freshly grated

Directions:

1.      Preheat oven to 425 F.   Line a large baking sheet with aluminum foil and lightly gresse with cooking spray.

2.      In a large bowl toss squash and rosemary with olive oil to coat.  Season with kosher salt and pepper.  Spread in a single layer on the prepared baking sheet.  Roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden. 

3.      Meanwhile, bring a large pot of salted water to a boil  Cook pasta according to package directions; drain; set aside.

4.      Cook bacon in a large skillet over medium heat until crisp. Set aside to drain. Reserve 1 Tbsp. of bacon grease in the skillet. Crumble bacon once cooled.

5.      Sauté shallots and garlic in the reserved bacon grease over medium heat until tender. Stir in the flour and cook for 30 seconds. Slowly whisk in the cream, 1/2 cup at a time, and bring to a boil. Reduce heat and simmer until thickened. Season with a pinch of nutmeg and salt and pepper to taste. 

6.      In a large bowl, toss to combine 3/4 of the roasted squash, the cooked pasta, 3/4 of the crumbled bacon, the sauce, and the Provolone and Parmesan (reserving some cheese to sprinkle on top). Pour into a lightly greased 9x9 baking dish. Top with the remaining bacon and squash. Sprinkle with the reserved cheese.

7.      Bake in preheated 425 F oven for 10 minutes, until golden and bubbling. Let set several minutes before serving.

Serves 4.