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Roasted Butternut Squash Bacon Pasta


  • 3/4 teaspoon salt divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups 1 inch cubed peeled butternut squash
  • 6 sweet hickory–smoked bacon slices
  • 1 cup thinly sliced shallots about 4 avg. sized
  • 8 ounces uncooked mini penne about 2 cups dry
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced fat milk
  • 3/4 cup 3 ounces shredded sharp provolone cheese
  • 1/3 cup 1 ½ ounces grated fresh parmesan cheese


  1. Preheat oven to 425 degrees F.
  2. Place squash on a foil lined baking sheet covered with cooking spray.
  3. Combine ¼ teaspoon salt, rosemary and pepper and sprinkle on the squash.
  4. Bake squash at 425 degrees F for 25-30 minutes or until tender and lightly browned. Remove from oven and increase temperature to 450 degrees F.
  5. While squash is roasting, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 ½ teaspoons of the drippings in the pan. Crumble the bacon. Add shallots to the pan and sauté 8 minutes or until tender.
  6. Add the roasted squash to the bacon and shallots and stir to combine. Set aside.
  7. Cook pasta according to package directions. Drain well.
  8. Combine flour and ½ teaspoon salt in a Dutch oven over medium high heat. Gradually add the milk, stirring constantly with a whisk. Bring to a boil.
  9. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts.
  10. Add pasta to cheese mixture, tossing well to combine.
  11. Spoon pasta mixture into an 11 x 7 inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450 degrees F for 10 minutes or until cheese melts and begins to brown.

Recipe Notes

Adapted from Cooking Light