Roasted Butternut Squash and Bacon Pasta

A few days ago my friend, Christina Dickerson, brought me some butternut squash as a gift, fresh from her uncles garden. I love butternut squash! It is sweet, rich and buttery. It's never stringy or grainy, but has such a smooth and fine texture perfect for roasting in the oven, pureeing into soups or making into biscuits. It has truely earned its rank as "champion of the squash".

If you enjoy butternut squash too, try this delicious comfort-food dish. In this recipe, the sweeteness of the butternut squash pairs well with the smokey, salty bacon. The flavor combination is exquisite and the pasta brings it all home. Serve it with a big spinach salad and some fresh-cut watermelon. Next time I'd substitute whole wheat pasta.

Roasted Butternut Squash and Bacon Pasta
(adapted from Cooking Light)

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
1 cup diced red onion
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 1% milk
3/4 cup (3 ounces) shredded reduced fat provolone cheese
2/3 cup (3 ounces) grated fresh Parmesan cheese, divided
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 20 minutes or until tender and lightly browned. Increase oven temperature to 450°.

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 onions to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. 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 and 1/3 c pamesan cheese, 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 1/3 C Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.