Roasted Squash, Bacon & Shallot Pasta


3/4 tsp salt, divided
1/2 tsp dried rosemary or one sprig fresh rosemary
Ground black pepper, to taste
3lb butternut squash, peeled & cubed
1 cup thinly sliced shallots
8 oz cooked pasta (preferably mini), cooked minus salt & fat
1/4 cup all-purpose flour
2 cups milk
3/4 cup shredded provolone cheese
1/3 cup grated Parmesan cheese
cooking spray
red pepper flakes, if desired


Preheat oven to 425. Combine 1/4 tsp salt, rosemary and pepper. Roast squash on a foil-lined baking sheet coated with cooking spray. Sprinkle with salt mixture. Bake 45 minutes.

Cook bacon in nonstick skillet until crisp. Remove bacon from pan, reserving drippings. Add shallots & saute 8 minutes. Combine squash, bacon and shallots and cook together briefly. Set aside.

Combine flour and 1/2 tsp of salt over medium-high heat. Slowly add milk, stirring constantly, and bring to a boil. Cook 1 minute or until slightly thick. Remove from heat. Add provolone and stir until cheese melts. Add pasta and toss. Spook pasta mixture into a baking dish coated with cooking spray. Top with squash/bacon/shallot mixture. Sprinkle with Parmesan cheese. Bake at 450 for 10 minutes. Season to taste with salt, pepper and/or red pepper flakes.

Notes: Yield 5 servings, 469 calories per serving.
Course: Dinner
Cuisine: American
Uploaded by: Jamee Robinson
Added on: 2009-01-27 20:34:20