Ingredients:- 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 Cooking spray 6 sweet hickory-smoked bacon slices (raw) 1 cup thinly sliced shallots 8 ounces uncooked mini penne (tube-shaped pasta) 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 1/2 ounces) grated fresh Parmesan cheese Method:- Preheat oven to Gas Mark 7. 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 Gas Mark 7 for 45 minutes or until tender and lightly browned. Increase oven temperature to Gas Mark 8. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside. Cook pasta al denté according to the package directions. Drain well. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. 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 Gas Mark 8 for 10 minutes or until cheese melts and begins to brown.
Details
Written by ethel
Category: Vegey Meals
Published: 01 December 2012
Created: 01 December 2012
Last Updated: 20 October 2017
