-
1
1.
-
2
Preheat oven to 400 F.
-
3
2.
-
4
Toss the butternut squash on a rimmed sheet pan with the olive oil, salt, pepper and nutmeg.
-
5
Roast for 20 minutes, remove pan from oven and flip the squash, then put it back into the oven and roast for another 20 minutes.
-
6
Remove pan from oven and put squash into a bowl.
-
7
Mash with a spoon, then set aside (time saver: you could do this step the night before).
-
8
3.
-
9
Reduce oven to 375 F.
-
10
4.
-
11
Cook pasta to al dente, according to package directions.
-
12
5.
-
13
While the pasta is cooking, heat a medium saucepan over medium heat.
-
14
Add butter, onions and garlic.
-
15
Saute until onion is translucent, then whisk in flour and cook for 1 minute.
-
16
6.
-
17
Add milk, mashed butternut squash, a pinch of black pepper, red pepper flakes, half of the mozzarella cheese and half of the Pecorino Romano.
-
18
If you want your sauce to be thinner, add more milk as desired.
-
19
7.
-
20
Add pasta into a 9x9 baking dish and fold in the cheese mixture.
-
21
8.
-
22
Sprinkle top with crumbled bacon.
-
23
9.
-
24
Bake for 25-30 minutes or until cheese is golden.
-
25
Recipe adapted from HowSweetEats.com.
-
26
Note: To get the onion and garlic very finely chopped, consider putting both into a food processor and pulsing until desired texture is reached.
