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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 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
Method
- 1. 425
- 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. 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. Cook pasta according to the package directions, omitting salt and fat. Drain well.
- 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.
