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|
- 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
- Preheat oven to 425 F.
- Line a rimmed baking sheet with aluminum foil.
- Place bacon slices on baking sheet and bake until crisp, 20-30 minutes.
- Remove bacon to paper towels to drain.
- Pour off the baking sheet all but a few teaspoons of the bacon grease.
- Add the butternut squash to the baking sheet and sprinkle with 1/4 teaspoon salt, the rosemary and pepper.
- 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.
- Sprinkle the scallions over the squash, turning gently to coat the scallions. Bake an additional 5 minutes. Remove and set aside.
- Increase oven temperature to 450 F.
- Crumble the bacon, then combine with the squash and scallions. Set aside.
- Cook the pasta according to the package directions.
- Meanwhile, combine the flour and 1/2 teaspoon salt in a large saucepan set over medium-high heat.
- Gradually add the milk to the pan, whisking constantly.
- Bring to a boil and cook for 1 minute, or until slightly thick, stirring constantly.
- Remove the pan from the heat.
- Add the provolone, stirring until the cheese melts.
- Add the cooked pasta to the cheese sauce, tossing well to combine.
- Transfer the pasta mixture to an 11 x 7-inch baking dish* lightly coated with cooking spray then top with the squash mixture.
- Sprinkle the Parmesan cheese evenly over the top. Bake for 10 minutes or until the cheese melts and begins to brown.
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….