Monday, October 4, 2010

Roasted Butternut Squash and Bacon Pasta

squash pasta
Oh.  My.  Full Tummy. 

Tonight I made this recipe since I had a nice butternut squash handy thanks to the co-op vegetables.  I have to admit, it was a LOT of work, and there are still quite a few dirty dishes waiting for me in the kitchen.  But it was all worth it.  After the first bite Logan said it was his favorite thing I’ve ever made.  (And he doesn’t even like squash.) 

While it sounds terribly unhealthy, I actually got the recipe from the Cooking Light website, so it’s not too bad.  Here is the recipe, and I strongly suggest you try it.  Immediately.  :)

Yield: 5 servings

Ingredients

  • 3/4  teaspoon  salt, divided
  • 1/2  teaspoon  dried rosemary
  • 1/4  teaspoon  freshly ground black pepper
  • 3  cups  (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6  sweet hickory-smoked bacon slices (raw)
  • 1  cup  thinly sliced shallots
  • 8  ounces  uncooked mini penne (tube-shaped pasta)
  • 1/4  cup  all-purpose flour
  • 2  cups  2% reduced-fat milk
  • 3/4  cup  (3 ounces) shredded sharp provolone cheese
  • 1/3  cup  (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

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, reserving 1 1/2 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 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.

Nutritional Information

Calories:  469 (28% from fat)
Fat:  14.4g (sat 7.3g,mono 4.4g,poly 0.9g)
Protein:  22.1g
Carbohydrate:  66.6g
Fiber:  6.8g
Cholesterol:  40mg
Iron:  3.5mg
Sodium:  849mg
Calcium:  443mg

1 comment:

Leanne said...

good work, similar to my butternut squash lasagna but I used ham instead of glorious bacon. We gotta work on your excessive use of pots and pans (confession: it drives me crazy when you cook in SPI, sorry!) Mike does it too, you crazy people who like to follow directions.