Roasted Butternut Squash & Bacon Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 teaspoon salt, divided1/2 teaspoon dried rosemary1/4 teaspoon freshly ground black pepper3 cups (1-inch) cubed peeled butternut squashCooking spray6 slices Jennie-O Turkey Bacon1 cup thinly sliced shallots8 ounces uncooked penne or rigatoni2Tbsp. Argo Corn Starch2 cups skim milk3/4 cup (3 ounces) shredded sharp provolone cheese (do not use low-fat cheese)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 45 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. 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 Corn Starch 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 450° for 10 minutes or until cheese melts and begins to brown.
Makes 6 servings.
** Do not use low-fat Provolone cheese. it will not melt properly and the cheese sauce will be lumpy!
Number of Servings: 6
Recipe submitted by SparkPeople user USER31577.
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 45 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. 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 Corn Starch 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 450° for 10 minutes or until cheese melts and begins to brown.
Makes 6 servings.
** Do not use low-fat Provolone cheese. it will not melt properly and the cheese sauce will be lumpy!
Number of Servings: 6
Recipe submitted by SparkPeople user USER31577.
Nutritional Info Amount Per Serving
- Calories: 317.5
- Total Fat: 6.9 g
- Cholesterol: 26.4 mg
- Sodium: 389.6 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 6.4 g
- Protein: 18.6 g
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