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Add a photoCreamy butternut squash baked in pasta with cheese and bacon... Totally yummy!
Ingredients
- 1 lb. Butternut squash, peeled and chopped
- 1 Tablespoon olive oil
- 1 lb. Penne pasta
- 2 Tablespoons unsalted butter
- 1 Shallot, peeled and chopped
- 1 Tablespoon all purpose flour
- 1 Cup milk
- 1/4 Cup shredded mozzarella cheese, divided
- 1/4 Cup grated Parmesan cheese, divided
- Small handful of fresh basil, chopped
- 3 Slices thick cut bacon, cooked and crumbled
- Salt & pepper to taste
Directions
- Toss the butternut squash pieces in the olive oil, season with salt and pepper and place on a baking sheet lined with parchment paper. Roast in a 400 degree oven for about an hour or until the squash is extremely tender. Place in a bowl and mash thoroughly.
- Cook the pasta in boiling salted water until tender and drain.
- While the pasta is cooking, add the butter to a large saucepan along with the shallots. Cook on low heat for a few minutes until the shallots are translucent.
- Whisk in the flour and cook for 1 - 2 minutes. Whisk in the milk and the mashed squash until thoroughly combined.
- Add the basil, half the mozzarella cheese and half the Parmesan cheese. Add the pasta and combine thoroughly.
- Pour the mixture into a baking dish and top with the remaining mozzarella and Parmesan cheese. Bake in a 400 degree oven for about 20 minutes or until the cheese is melted and the top is lightly browned. Top with the crumbled bacon and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 736 | |
| Calories from Fat 230 | 31% |
| Total Fat 25.94g | 32% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 350mg | 15% |
| Potassium 739mg | 21% |
| Total Carbs 100.73g | 27% |
| Dietary Fiber 5.6g | 19% |
| Sugars 8.44g | 6% |
| Protein 24.73g | 40% |
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Reviews
January 6, 2012
I'm not a bacon fan so i will either leave it out or sub. prosciutto.This is a variation
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