Roasted Butternut Squash and Bacon Pasta

Smoky bacon compliments the richness of butternut squash
in this casserole to create a dish that can be enjoyed right away
or prepared ahead for a party or weeknight meals.
This was an instant favorite of family and friends.
It is so savory, delicious, and satisfying.
If I could give this recipe 10 stars, I would!

Ingredients:
3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Directions:
Preheat oven to 425 degrees F.
Combine 1/4 teaspoon salt, rosemary, and pepper.
Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
Bake at 425 degrees for 45 minutes
or until tender and lightly browned.
Increase oven temperature to 450 degrees.
Cook the bacon in a large nonstick skillet
over medium heat until crisp.
Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan;
crumble bacon. Increase heat to medium-high.
Add shallots to pan; sauté 8 minutes or until tender.
Combine squash mixture, bacon, and shallots; set aside.
Cook pasta according to the package directions,
omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly.
Remove from heat. Add provolone, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
Spoon pasta mixture into an 11 x 7-inch baking dish
lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with Parmesan cheese.
Bake at 450 degrees F. for 10 minutes or until cheese melts.