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Butternut Squash and Bacon Pasta Recipe

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This recipe for Butternut Squash and Bacon Pasta, by , is from Our Ceo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kari Ceo-Grulke


3/4 tsp salt
1/2 tsp rosemary
1/4 tsp pepper
3 cups butternut squash cubed
6 strips of hickory bacon
1 thinly sliced shallot
8 ounces mini penne
1/4 cup all purpose flour
2 cups milk
3/4 cup shredded provolone cheese
1/3 cup parmesan

-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




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