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Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- 1 small butternut squash (1-1/2 lb./675 g), peeled, seeded and cut into 1/2-inch chunks
- 4 slices bacon, chopped
- 3 cups farfalle (bow-tie pasta), uncooked
- 3 Tbsp. olive oil
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 cups milk
- 1-1/2 cups Cracker Barrel Shredded Double Cheddar Cheese, divided
- 1/4 cup Kraft 100% Parmesan Grated Cheese, divided
- 1-1/2 tsp. chopped fresh sage
Method
- Heat oven to 425 degrees F.
- Spread squash onto one side of parchment-covered rimmed baking sheet.
- Bake 20 to 25 min.
- or until tender, spreading bacon onto other side of baking sheet after 5 min.
- Meanwhile, cook pasta as directed on package, omitting salt.
- While pasta is cooking, heat oil in large skillet on medium heat.
- Add garlic; cook and stir 1 min.
- Whisk in flour; cook and stir 1 min.
- Gradually whisk in milk; cook and stir 3 to 5 min.
- or until thickened.
- Add 1-1/4 cups shredded cheese and 3 Tbsp.
- Parmesan; cook and stir 1 to 2 min.
- or until shredded cheese is melted.
- Remove from heat.
- Drain bacon on paper towels; drain pasta in colander.
- Add both to cheese sauce along with the squash and sage; mix well.
- Spoon into 1.5-L casserole dish sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min.
- or until heated through.
