-Preheat over to 425║
-Combine 1/4 tsp salt, rosemary, and pepper
-Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture
-Bake for 45 minutes or until tender and lightly browned
-Increase oven temp to 450║
-Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble.
-Add shallots to bacon grease and sautÚ 8 minutes. Combine squash, bacon, and shallots in bowl
-Cook pasta and drain well
-Combine flour and 1/2 tsp salt in Dutch oven over medium-high heat.
-Gradually add milk; stir constantly
-Bring to boil for 1 minute and remove from heat
-Add provolone, stirring until cheese melts
-Add pasts to sauce and toss until combined
-Spoon pasta mixture in 11x17 pan; top with squash mixture
-Sprinkle with parmesan cheese and bake for 10 minutes or until cheese melts and begins to brown