Thursday, September 11, 2008

Fall recipe

After spending the weekend in South Bend, the cooler weather has me craving fall recipes. I discovered this one below from my good friend Mary. I made it a couple of times last fall and just made it this past week. Sooo goood!

Roasted Butternut Squash and Bacon Pasta

3/4 tsp salt, divided
1/2 tsp rosemary
1/4 tsp pepper
3 cups (1-inch) cubed, peeled butternut squash
6 sweet hickory smoked bacon slices ( I used turkey bacon)
1 cup thinly sliced shallots
8 oz. uncooked mini penne
1/4 cup all-purpose flour
2 cups 2% reduced fat milk
3/4 cup shredded sharp provolone cheese (I never could find this so just bought slices of provolone and cut into small pieces)
1/3 cup (1 1/2 oz) grated fresh parmesan cheese

1. Combine 1/4 tsp salt, pepper and 1/2 tsp rosemary. Place squash on foil-lined baking sheet w/ cooking spray, sprinkle squah with spice mixture. Bake at 425 degrees for 45 min.
2. Cook bacon over med heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to med-high. Add shallots to pan, saute for 8 min or until tender. Combine roasted squash, bacon, and shallots. Set aside.
3. Cook pasta. Drain well.
4. Combine flour and 1/2 tsp salt in Dutch oven over med-high heat. Gradually add milk stirring constantly with wish, bring to boil. Cook 1 min or until slightly thick, stir constantly. Reomove from heat. Add provolone, stir until melts. Add pasta to cheese mix, and toss well. Pour into sprayed 11 x 7 dish; top with squah mixture. Sprinkle with parmesan cheese. Bake at 450 degrees for 10 min.
Serves: 5

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