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Roasted Butternut Squash and Bacon Pasta

Teresa Ambra
This wonderful pasta is filled with roasted butternut squash, hickory-smoked bacon and combined with a rich, creamy sauce using both provolone and parmesan cheeses. It's so mouthwatering that it's perfect for company dinners. This pasta is so hearty, filling and satisfying.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 15
Calories 280 kcal

Ingredients
  

  • 1 large butternut squash peeled, seeded and cubed, (about 4 cups)
  • 6 slices Wright thick-cut hickory-smoked bacon crisp-cooked and broken into ½” pieces
  • 1 cup shallots diced
  • 2 cloves garlic minced
  • 8-12 oz. penne pasta cooked and drained
  • 1/2 tsp. dried rosemary
  • 1/8 tsp. nutmeg
  • 1 tsp. salt divided use
  • 1/2 tsp. pepper or more
  • 2 cups heavy whipping cream
  • 1/4 cup UNBLEACHED all-purpose flour
  • extra virgin olive oil as needed
  • 1 cup provolone cheese shredded
  • 1/2 cup shredded parmesan cheese or more if desired

Instructions
 

  • Preheat oven to 425°.
  • Peel, seed and cube butternut squash.
  • Place in a well-sprayed 10x15” glass baking dish.
  • Sprinkle with at least a ½ tsp. each of salt, pepper and rosemary.
  • Drizzle a few tablespoonfuls olive oil over top.
  • Bake at 425° for about 45 minutes until squash is done.
  • Meanwhile, fry bacon in a large skillet.
  • Once cooked, place bacon on paper towels to absorb extra grease and cool.
  • Break bacon pieces into ½” pieces and set aside.
  • Reserve about 1/3 cup of the bacon grease.
  • Add shallots and garlic to bacon grease in pan and sauté until tender.
  • Stir in flour and continue whisking for about 30 seconds.
  • Slowly add whipping cream, about 1/8 cup at a time until all is incorporated.
  • Add remaining salt, nutmeg, and pepper, to taste.
  • Check seasonings.
  • Add more salt and pepper if desired.
  • Cook over low-medium heat until thickened.
  • Bring water to a boil in a large stock pot.
  • Add penne pasta and cook according to package directions.
  • Drain.
  • Turn off heat in the skillet containing the cream sauce.
  • Add the pasta and stir to combine.
  • Once the butternut squash is cooked, remove about one fourth of the squash and set it aside in a bowl.
  • To the remaining three-fourths of the butternut squash in the 10x15” glass baking dish, add all of the pasta/cream mixture, three-fourths of the bacon, and three fourths of each of the cheeses.
  • Stir well to combine.
  • Sprinkle top with remaining one-quarter butternut squash, remaining one-quarter bacon, and remaining cheeses.
  • Add more cheese, if desired.
  • Bake at 425° for about 15-20 minutes until hot and bubbly.
  • Tent with foil, if necessary to avoid over-browning.

Notes

Recipe source: adapted from Cooking Light.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 280kcalCarbohydrates: 23gProtein: 9gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 47mgSodium: 472mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 3550IUVitamin C: 12.4mgCalcium: 150mgIron: 1.1mg
Keyword bacon, butternut squash, casserole, cheese, main dish, noodles, pasta
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