- 3 cups peeled butternut squash, cubed into 1 inch pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 6 strips of turkey or regular bacon
- 1 cup yellow onion, diced
- 8oz pasta, any type
- 1/4 cup flour
- 2 cups reduced-fat milk
- 3/4 cup provolone, shredded
- 1/3 cup grated fresh parmesan cheese
Squash, Bacon, & Onions
- Preheat oven to 425F.
- Prepare two oven safe cooking trays with foil.
- Spray one pan with cooking spray and spread cubed butternut squash evenly over pan. Top with garlic powder, rosemary, salt and pepper.
- Bake for 45 minutes or until golden brown.
- Meanwhile, place bacon onto the second prepared pan and set a second timer for 10 minutes.
- After 10 minutes check the bacon. Continue cooking bacon in 5 minute increments until bacon is brown and crisp, but not burnt.
- Allow bacon to cool on paper towels and then crumble.
- While bacon cools, spray a medium sized pan with cooking spray (or coat pan with bacon grease) and cook onions on medium low until translucent.
Pasta & Sauce
- When squash is browned and done baking, increase oven temperature to 450F.
- Cook pasta according to directions until al dente, drain.
- Meanwhile combine flour and a pinch of salt in a dutch oven, over medium high heat.
- Slowly add milk while constantly whisking. Continue stirring until sauce comes to a low boil, cooking an additional minute until slightly thickened.
- Remove sauce from heat and stir in provolone cheese until melted.
- Add cooked squash, bacon, and onions to pasta and sauce mixture. Sprinkle with parmesan and bake for 10 minutes.
Thanks to Cooking Light Comfort Food for the original recipe! (p. 212)