Monday, February 11, 2013

Roasted Butternut and Bacon Pasta

I love me some butternut squash.
And bacon.
And pasta.  With cheese.
This recipe satisfies all of those loves.

Roasted Butternut and Bacon Pasta
Recipe modified from myRecipes

3-4 c. cubed peeled butternut squash
1/2 large onion, thinly sliced
1 Tbsp. olive oil
salt and pepper
6-8 slices turkey bacon
8 oz. bowtie pasta
2 Tbsp. flour
2 c. milk
3/4 c. (3 oz.) provolone cheese
1/4 c. Parmesan cheese

On a large foil lined baking sheet, combine butternut squash and onions.
Drizzle with oil and mix together to evenly coat.
Arrange squash on top of onions to keep them from burning.
Drizzle with salt and pepper.
Roast at 425 degrees for 45 minutes.

Meanwhile, cook pasta according to package directions.
In liquid measuring cup, combine flour and milk, whisking to incorporate.

In an large ovenproof skillet, cook bacon until crisp.
Drain on paper towels and chop into pieces.
While skillet is still hot, add the flour/milk mixture to the pan, scraping up all of the small bits at the bottom.
Bring to a boil, stirring constantly, until slightly thick, 1-2 minutes.
Remove from heat and add provolone, stirring until cheese melts.
Season to taste with salt and pepper.

Add pasta, bacon and roasted veggies to the skillet and toss to combine.
Sprinkle with Parmesan cheese.
Place under broiler until cheese is lightly browned.
Serve immediately.

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