Roasted Butternut Squash and Bacon Pasta

Roasted Butternut Squash and Bacon Pasta
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup all-purpose flour
  • 3 cups (1-inch) cubed peeled butternut squash
  • 2 cups 2% reduced-fat milk
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
  • 6 sweet hickory-smoked bacon slices (raw)
  • 1 cup thinly sliced shallots
  • ¼ teaspoon freshly ground black pepper
  • + 5 more ingredients
    • ¾ cup (3 ounces) shredded sharp provolone cheese
    • 8 ounces uncooked mini penne (tube-shaped pasta)
    • ¾ teaspoon salt, divided
    • ½ teaspoon dried rosemary
    • Cooking spray

Preheat oven to 425°. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°. Cook the bacon in a large non...

View full recipe at My Recipes

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