1 teaspoon salt, divided
1 tablespoons chopped fresh rosemary
1 teaspoon black pepper
4 cups (1-inch) cubed peeled pumpkin or butternut squash
6 slices favorite bacon
2 shallots, (about 1 cup) thinly sliced
1 lb favorite cut pasta
1/4 cup flour
2 cups reduced-fat milk
3/4 cup (3 oz) shredded provolone cheese
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese
Preheat oven to 425°. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/2 teaspoon salt, rosemary and pepper. Toss to coat and bake at 425° for 45 minutes or until tender and lightly browned. When done, turn oven to 450°.
Cook pasta according to the package directions (omitting salt and fat, if you wish). Drain well and set aside.
Cook bacon by your preferred method until crisp. Reserve 1 1/2 teaspoons drippings, and crumble bacon before setting aside. Add reserved bacon fat to pan (or, if you’ve cooked the bacon in a pan, leave 1 1/2 tsp of fat and drain the rest) and place over medium-high heat. Add shallots and sauté 8 minutes or until tender. Combine squash, crumbled bacon and sauteed shallots; set aside.
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.
bacon recipe courtesy of: The Family Kitchen, October 15, 2010 | Cooking Light, March 2004