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Roasted Butternut Squash & Bacon Pasta

I need something wholesome..
..but hearty enough to fill me..
..but easy enough to make during the week..
..warm, and cheesy, and just plain yum. 

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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. 

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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)

Roasted Butternut Squash & Bacon Pasta
original basis from Cooking Light
3/4 teaspoon salt, divided

1 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper

3 cups (1-inch) cubed peeled butternut squash

Cooking spray

5 uncooked applewood-smoked bacon slices

1 cup thinly sliced shallots
8 ounces uncooked whole wheat orecchiette (‘little-ear’) pasta
1/4 cup all-purpose flour

2 cups non-fat (skim) milk

3/4 cup (3 ounces) smoked Gruyère cheese,shredded

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
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.

Nutrition Information
Serves 5 (about 1 cup each)
Calories: 440
Fat: 11 g
Carbohydrate: 67 g
Fiber: 6.8 g
Protein: 21.5 g


  1. [...] foods, and pasta.  Easy enough.  So pasta and butternut squash it is!  I’ve made butternut squash and bacon pasta before, but this recipe called to mash the squash and mix it with a creamy Italian cheese and milk [...]

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