While (not) watching the news the other night, I found myself browsing through a couple months worth of magazines. I ended up googley-eyed on a page with this delicous recipe. I doggie-eared it after my first thumbing through of this issue, so apparently the recipe had something to offer my brain- and boy, after making it, it sure offered and provided to satisfy all things I requested above! I subbed out skim milk for the 2% (don’t have that at my house..) and used more rosemary for roasting. I also opted for whole wheat little-ear pasta and the smokey flavor of Gruyère cheese.
Portioning the pasta into individual baking dishes made for a fun and effortless presentation on a weeknight with my sweet. Until he balked about getting a blue dish over the green.. Okay, woman- get a grip.
Jay Kay (just kidding, in case you didn’t catch the J.K. reference)
original basis from Cooking Light
Preheat oven to 425°. 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 425° for 30 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 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 according to the package directions, omitting salt and fat. 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 5 individual baking dishes, or in one 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 8-10 minutes or until cheese melts and begins to brown.