Roasted Butternut Squash and Bacon Pasta Recipe

Name: Roasted Butternut Squash and Bacon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoons Salt, Divided; 1/2 teaspoons Dried Rosemary; 1/4 teaspoons Coarse Ground Pepper; 3 cups (1-inch Cubed) Peeled Butternut Squash; Cooking Spray; 8 ounces, weight Mini Or Regular Penne; 6 slices Bacon, Cut Into 1 Inch Pieces; 1 cup Thinly Sliced Shallots; 1/2 cups Flour; 2 cups Milk (2%); 3/4 cups Provolone Cheese, Slices Or Cubed Or Shredded; ⅓ cups Grated Fresh Parmesan Cheese

Servings: persons

3/4 teaspoons Salt, Divided
1/2 teaspoons Dried Rosemary
1/4 teaspoons Coarse Ground Pepper
3 cups (1-inch Cubed) Peeled Butternut Squash
Cooking Spray
8 ounces, weight Mini Or Regular Penne
6 slices Bacon, Cut Into 1 Inch Pieces
1 cup Thinly Sliced Shallots
1/2 cups Flour
2 cups Milk (2%)
3/4 cups Provolone Cheese, Slices Or Cubed Or Shredded
⅓ cups Grated Fresh Parmesan Cheese

1
Preheat oven to 425F.
2
Combine 1/4 tsp salt, rosemary and pepper.
3
Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
4
Bake at 425F for 45 minutes or until tender and ligtly browned.
5
Increase oven temperature to 450F.
6
Cook the bacon over medium heat until crisp.
7
Remove bacon from pan, reserving 1 1/2 teaspoon drippings from pan.
8
Increase heat to medium-high.
9
Add shallots to the pan; saute for 8 minutes or until tender.
10
Combine squash mixture, bacon and shallots in a bowl; set aside.
11
Cook pasta according to package directions, omitting salt and fat.
12
Drain well.
13
Over medium-high heat, combine flour and 1/2 teaspoon salt in the same pan the shallots were cooked.
14
Gradually add milk, stirring constantly with a whisk; bring to a boil.
15
Cook for 1 minute or until slightly thick, stirring constantly.
16
Remove from heat.
17
Add provolone, sitrring until cheese melts.
18
Add pasta to the cheese mixture, tossing well to combine.
19
Spoon pasta mixture into an 9x13-inch baking dish lightly coated with cooking spray; top with the squash mixture.
20
Sprinkle evenly with Parmesan cheese.
21
Bake at 450F for 10 minutes or until cheese melts and begins to brown.

1715

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 teaspoons Salt, Divided, 1/2 teaspoons Dried Rosemary, 1/4 teaspoons Coarse Ground Pepper, 3 cups (1-inch Cubed) Peeled Butternut Squash, and more.

Yes, Roasted Butternut Squash and Bacon Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash and Bacon Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions