1/2t dried rosemary
1/4t freshly ground black pepper
3c (1") cubed peeled butternut squash
6 sweet hickory-smoked bacon slices (raw)
1c thinly sliced shallots
8oz uncooked mini penne
1/4c all-purpose flour
2 cups 2% reduced-fat milk
3/4c (3oz) shredded sharp provolone cheese
1/3c (1.5 oz) grated fresh Parmesan
1. Preheat oven to 425°
2. Combine 1/4t salt, rosemary and 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 and lightly browned. Increase oven temperature for 450°.
3. Cook the bacon in a large nonstick skillet over medium heat until fresh. Remove bacon from pan, reserving 1 1/2t 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.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2t 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 17-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan. Bake at 450° for 10 minutes or until cheese melts and begins to brown. Yield: 5 servings.
From Cooking Light Magazine