Recipe: Roasted Butternut Squash and Bacon Pasta

Rating: 4.4 stars based on 1177 reviews


  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6 sweet hickory-smoked 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
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese


  • Preheat oven to Gas Mark 7.
  • Combine 1/4 teaspoon salt, rosemary, and pepper.
  • Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
  • Bake at Gas Mark 7 for 45 minutes or until tender and lightly browned.
  • Increase oven temperature to Gas Mark 8.
  • Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; 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 al denté according to the package directions. Drain well.
  • Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-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 an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.
  • Sprinkle evenly with Parmesan cheese.
  • Bake at Gas Mark 8 for 10 minutes or until cheese melts and begins to brown.


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