This is creamy, sort of healthy and includes bacon, what is not to like? Prep time can be a bit longer than some other recipes but this finishes up melt in your mouth amazing.
Ingredients:
1-2 tablespoons of Olive Oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried Thyme
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 Bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk (or skim, fat free, 1%, what ever you have)
3/4 cup (3 ounces) shredded sharp provolone cheese**
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
**What cheese you choose insn't as important as choosing good cheese. I used shredded parmigiana, asiago and some other hard Italian cheese. This recipe would also work with white cheddar (though this would change things up a bit), Gouda or smoked white cheeses.
Servings: 4-6 depending on how hungry you are
Instructions:
Preheat oven to 425°.
Combine rosemary, thyme, pepper, olive oil and squash in a bowl or Tupperware bin and mix to coat. Place squash on a foil-lined baking sheet coated with cooking spray (or silicone mat). Bake at 425° for 20-40 minutes or until tender and easily pierced with a fork. This step can be done in advance a few days before if desired and refrigerated until needed.
Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan and reserving 2 tablespoons drippings for later; crumble bacon. Increase heat to medium-high. Add shallots 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 2 tablespoons bacon drippings in a Dutch oven over medium-high heat. Whisk until bubbly. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick and beginning to boil, stirring constantly. Remove from heat. Add provolone (or what ever cheese you choose), 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; mix in squash mixture. Sprinkle evenly with Parmesan cheese (or more of the cheese you used int he sauce). Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Nutritional Information: http://www.myrecipes.com/recipe/roasted-butternut-squash-bacon-pasta-10000000592277/
Recipe From: Cooking Light http://www.myrecipes.com/recipe/roasted-butternut-squash-bacon-pasta-10000000592277/
I love pumpkin, or as many people call it, acorn squash. I frequently pick up a half of one from the store, chop it up and roast it with Rosemary and Thyme so this recipe was perfect for me. Healthy and light side dish, meet full on delicious main dish. It is almost as healthy as the original, I just added 2 tablespoons of bacon fat (but I used fat free milk, so maybe I came out even).
Sausage could easily be substituted for the bacon in the recipe if your so inclined or have it on hand. You could even try this recipe with soysage for the vegetarian crowd but you would miss out on the fat drippings (and I don't think butter would have as great of an effect) and that is what takes this recipe from pretty good to great.
Any white cheese should do in a pinch but try to pick something with flavor. Mozzarella, plain provolone etc will leave this dish a bit lacking but would still let it turn out okay. But add more bacon, or sausage to help bring this up to super tasty. I think cheddar would also work, but it might not be as good with the squash. You can try it, but I will be sticking with white cheeses.
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