Roasted Butternut Squash And Bacon Pasta

• 3/4 t salt
• 1/2 t dried rosemary
• 1/4 t pepper
• 3 cuts cubed peeled butternut squash
• cooking spray
• 6 sweet hickory smoked raw bacon slices
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne
• 1/4 cup APF
• 2 cups 2% milk
• 3/4 cup shredded sharp provolone cheese
• 1/3 cup grated fresh parm

1. 1. 425
2. 2. Combine 1/4 t salt, rosemary, 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 adn lightly broned. Increase temp to 450.
3. 3. Cook bacon until crisp. Remove from pan, reserve 1 1/2 t drippings in pan. crumble bacon. Increase heat to medium high. add shallots to pan; saute 8 minutes or until tender. Combine squash mixture, shallots and bacon and set aside.
4. 4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. 5. Combine flour and 1/2 t salt in Dutch oven over med-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 11 X 7-inch backing dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with parm. Bake at 450 for 10 minutes or until cheese melts and begins to brown.

salt, rosemary, pepper, cuts, cooking spray, bacon, shallots, penne, apf, milk, provolone cheese, parm

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-and-bacon-pasta-1265755 (may not work)