Roasted Butternut Squash and Bacon Pasta |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 5 |
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From Cooking Light. Per serving: 469 calories, 14.4 g fat, 22.1 g protein, 66.6 g carb, 6.8 g fiber, 40 mg cholesterol. Ingredients:
3/4 teaspoon salt, divided |
1/2 teaspoon dried rosemary |
1/4 teaspoon fresh ground black pepper |
3 cups cubed peeled butternut squash (1-inch cubes) |
6 slices bacon (sweet smoked hickory) |
1 cup thinly sliced shallot |
8 ounces uncooked mini penne |
1/4 cup all-purpose flour |
1 cup 2% low-fat milk |
3/4 cup shredded sharp provolone cheese |
1/3 cup grated fresh parmesan cheese |
Directions:
1. In a small bowl, mix together 1/4 teaspoon salt, rosemary, and pepper.
2. Lay the squash out on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
3. Bake in a 425° oven for 45 minutes or until tender and lightly browned.
4. Remove squash from oven and increase oven temp to 450°.
5. Cook bacon in a large nonstick skillet over medium heat until crisp.
6. Remove bacon from pan; discard all but 1 1/2 teaspoons drippings in skillet; crumble bacon and set aside.
7. Increase heat to medium-high; add shallots to skillet; stir/saute for 8 minutes or until tender.
8. Combine squash, bacon, and shallots; set aside.
9. Prepare pasta by following the package directions; drain well.
10. Combine flour and 1/2 teaspoon salt in a dutch oven over medium-high heat.
11. Gradually add in milk, stirring constantly using a whisk; bring to a boil.
12. Cook 1 minute or until slightly thick, stirring constantly.
13. Remove pan from heat; add in provolone cheese; stir until cheese melts.
14. Add pasta to cheese mixture; toss well to combine.
15. Spoon pasta mixture into an 11x7 inch baking dish that has been coated with cooking spray; top with squash mixture.
16. Sprinkle parmesan cheese evenly over the top.
17. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
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