Roasted Butternut Squash, Bacon, and Scallion Pasta

January 19, 2012

This is hands down my favorite pasta dish of the week! Oh my word…so delicious.  My sister-in-law recommended this recipe to me a couple of weeks ago and I am so glad she did! There really isn’t anything negative that I can say about this dish. The flavors are just perfect. The salty bacon and parmesan cheese paired with the sweetness of the butternut squash throttled this dish into my regular rotation! I believe this recipe comes originally from Cooking Light but I may have done a few things that made this slightly…um…less light. I know, shocking.

See, I like to cook bacon in the oven. So much less messy than a skillet. So that’s what I did. Innocent so far right? Then, once I removed the bacon to a plate, I noticed all that lovely bacon grease on the baking sheet and a lightbulb went off. Yes, a lightbulb. I love food-related lightbulbs. What occurred to me was that roasting squash in bacon grease would likely be downright delightful. And, oh was it ever. I almost died. It was somewhat surprising that any of this delicacy even made it to the final dish. I showed great restraint.

So, please try this dish and tell me that you don’t love it as much as I do. I know you will. If you don’t though, just send it my way please. I’d be happy to help you out….it’s just the kind of girl I am.

 

Roasted Butternut Squash, Bacon, and Scallion Pasta
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Ingredients
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups peeled and cubed butternut squash
  • 6 slices bacon
  • 1 cup chopped scallions (green onions)
  • 8 oz uncooked pasta
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 3/4 cup (3 oz) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 oz) grated fresh Parmesan cheese
Instructions
  1. Preheat oven to 425 F.
  2. Line a rimmed baking sheet with aluminum foil.
  3. Place bacon slices on baking sheet and bake until crisp, 20-30 minutes.
  4. Remove bacon to paper towels to drain.
  5. Pour off the baking sheet all but a few teaspoons of the bacon grease.
  6. Add the butternut squash to the baking sheet and sprinkle with 1/4 teaspoon salt, the rosemary and pepper.
  7. Toss to coat the squash evenly with the spices and bacon grease (naughty, so naughty). Bake for 40 minutes, or until tender and lightly browned.
  8. Sprinkle the scallions over the squash, turning gently to coat the scallions. Bake an additional 5 minutes. Remove and set aside.
  9. Increase oven temperature to 450 F.
  10. Crumble the bacon, then combine with the squash and scallions. Set aside.
  11. Cook the pasta according to the package directions.
  12. Meanwhile, combine the flour and 1/2 teaspoon salt in a large saucepan set over medium-high heat.
  13. Gradually add the milk to the pan, whisking constantly.
  14. Bring to a boil and cook for 1 minute, or until slightly thick, stirring constantly.
  15. Remove the pan from the heat.
  16. Add the provolone, stirring until the cheese melts.
  17. Add the cooked pasta to the cheese sauce, tossing well to combine.
  18. Transfer the pasta mixture to an 11 x 7-inch baking dish* lightly coated with cooking spray then top with the squash mixture.
  19. Sprinkle the Parmesan cheese evenly over the top. Bake for 10 minutes or until the cheese melts and begins to brown.
Notes

Tip – Purchasing pre-cut cubed squash makes preparing this dish quick and easy.

*I baked this in individual ramekins, just for fun. It was enough for 6 ramekins…8 oz I think. Minus several bites of squash….

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{ 9 comments… read them below or add one }

Kelly Maher January 19, 2012 at 4:42 pm

This looks delicious – I’m making it tonight! Just a heads up: it looks like you omitted the shallots from the ingredient list and part of the directions. I was a bit confused on the first read ;)

Becky January 19, 2012 at 6:39 pm

Hi Kelly! I replaced the shallots with scallions because that’s what I had on hand. I see that shallots were still listed in one part of the recipe though so thanks for pointing that out! This recipe is my new fave…hope you love it as much as I did:-)

Anna @ hiddenponies January 20, 2012 at 10:27 am

Oooh, this looks delicious! Great idea with the bacon drippings :)

Becky January 20, 2012 at 11:14 am

Thanks Anna! Bacon makes everything better;-)

Deborah January 23, 2012 at 11:30 pm

I am notorious for taking Cooking Light recipes and making them not so light. Oh well, right? :) This sounds SO good – I need to try it out asap!!

Becky January 24, 2012 at 7:23 am

I’m glad I’m not the only one Deborah;-) How light could bacon, pasta, and cheese really have been anyway! :-)

Nancy January 26, 2012 at 2:53 pm

Hi Becky – I’m having a really hard time finding sharp provolone! Any chance regular or smoked would work? Thanks!

Becky January 26, 2012 at 4:23 pm

He he. Nancy…my first thought on your comment was “what the heck is sharp provolone?”. I actually had to go back and look at the recipe to see of I’d made a mistake, but sure enough it calls for sharp provolone. My eyes had somehow skipped right over that and I used regular provolone with great results. The sharp provolone would probably enable the cheese to compete a little more with the stars of the dish – bacon and squash! You certainly don’t have to have it though as it is divine without.
Can’t wait to hear how you like it! If you’re interested, here is some extra chatter on the subject of sharp provolone:-) http://community.cookinglight.com/showthread.php?t=11146

vicky July 3, 2012 at 12:56 pm

This sounds amazing!! Will definitely have to try soon! I have never made bacon in the oven but I’m going to give that a whirl too!

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