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simplydaisies

simplydaisies

It is that time of year when I start looking for new ways to cook a favorite veggie.  I start looking at old recipes that I have not used in a while or go internet hunting.

A couple of years ago I went over to assist my parents when my mom had knee surgery.  She had stacks of Cooking Light magazines around the house.  I started reading.  Then I started copying.  I really wanted to just tear out the pages but I did not think that would be fair.  See I am a nice daughter!  Horrible nurse, but nice daughter!

This particular recipe caught my attention because it had two of hubby’s favorite foods in one!

simplydaisies

simplydaisies

Butternut Squash and Bacon

Now I do not know why, but I had not used this recipe.  I guess I was saving it until now!  After cooking and eating this, I should be slapping myself silly for not cooking this before.  It was a hit!!!

Roasted Butternut Squash and Bacon Pasta

simplydaisies

simplydaisies

Salt, rosemary, & pepper

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simplydaisies

Cubed butternut

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simplydaisies

Squash tossed with salt mixture

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simplydaisies

Line sheet with sprayed foil.  Roast squash for about 45 minutes.

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simplydaisies

Cook bacon.

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simplydaisies

While bacon is cooking dice shallots.

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simplydaisies

Crumble bacon into pieces.

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simplydaisies

Using some of the drippings from the bacon, saute the shallots for about 8 minutes.

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simplydaisies

Combine roasted squash, bacon with the shallots and set aside.

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simplydaisies

Cook pasta according to box instructions

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simplydaisies

While pasta is cooking, grate parmesan and provolone cheese.

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simplydaisies

Drain pasta.

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simplydaisies

Combine flour & salt.

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simplydaisies

Slowly add milk over medium heat until thickened.

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simplydaisies

Stirring constantly.

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simplydaisies

Add provolone cheese- keep stirring.

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simplydaisies

Add the pasta.

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simplydaisies

Make sure that the pasta is coated well.

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simplydaisies

In the sprayed casserole dish, pour pasta mixture on the bottom.

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simplydaisies

Next add the squash mixture.

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simplydaisies

Sprinkle with parmesan cheese.  Put in oven until the cheese is browned.

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simplydaisies

The recipe said to serve with rustic bread.  This was perfect!

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simplydaisies

Within moderation!

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simplydaisies

Freshly removed from the oven!

simplydaises

simplydaises

It was so good!!!!!

simplydaisies

simplydaisies

We had this robust Spanish wine.  Fabulous!!!

Roasted Butternut Squash and Bacon Pasta

Ingredients

3/4 tsp salt

1/2 tsp dried rosemary

1/4 tsp freshly ground black pepper

3 c cubed peeled butternut squash

Cooking spray

6 slices of bacon

1 c sliced shallots

8 oz uncooked penne

1/4 c all-purpose flour

2 c. reduced fat milk

3/4 c shredded sharp provolone cheese

1/3 c graded parmesan cheese

Directions:

1. Heat oven to 425.

2. Combine salt, rosemary, and pepper.  Place squash on foil-lined backing sheet coated with cooking spray; sprinkle with salt mixture.  Cook for about 45 minutes- until tender.

3.  Cook bacon. Remove and crumble.   Reserve about 1 1/2 tsp of drippings from pan.  Add shallots to pan.  Saute for about 8 minutes.  Combine squash, bacon, and shallots and set aside.

4.  Cook pasta according to instructions.

5.  Combine flour and milk (add gradually)  in pot over medium heat.  Stir using a whisk.  Remove from heat and add provolone cheese.  Keep stirring until cheese is melted.  Add pasta to cheese mixture.  Coat well.

6.  In sprayed casserole dish, pour pasta mixture on the bottom.  Add squash mixture and top with parmesan cheese.  Bake at 450 for about 10 minutes or until cheese is brown.

Enjoy!!!

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