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Home > Pagan Living > Cauldron Cookbook > Roasted Butternut Squash and Bacon Pasta Search

Roasted Butternut Squash and Bacon Pasta

 

Submitted by LyricFox

Ingredients

2 teaspoon salt (divided use)
1 teaspoon dried rosemary
1/2 teaspoon freshly ground pepper
6 cups cubed (1”), peeled butternut squash (about 4 lbs)
Cooking spray
1 lb bacon
2 medium onions chopped
1 teaspoon minced garlic
16 ounces penne pasta (cooked al dente)
1 tablespoon olive oil
1/2 cup flour
4 cups 2% milk (cold)
1 teaspoon Cajun seasoning (or more to taste)
1 tablespoon dried parsley
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Directions

Preheat oven to 425.

Prepare a 13 x9 baking dish with cooking spray.

Combine 1 teaspoon salt with rosemary and pepper. Place cubed squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 for 45 minutes stirring halfway through. Squash should be tender and lightly browned.

Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from pan to drain on a paper towel. Reserving 1 tablespoon of drippings, sauté the onion until tender. Add minced garlic and sauté for one minute. Add squash, bacon and onion back to the pan and toss well.

Cook pasta according to the directions. Drain well.

In a medium saucepan, heat oil until hot and add flour, Cajun seasoning and remaining salt. Stir well, cooking for 1 minute. Gradually add the cold milk, stirring constantly with a whisk until smooth. Add dried parsley. Bring slowly to a boil, and cook 1 minute or until slightly thick, stirring constantly. On very low heat, add mozzarella, stirring until cheese melts. If the sauce is too thick, add more milk ¼ cup at a time.

In the prepared baking dish, add the pasta. Pour the cheese sauce on top of pasta and then add the squash mixture on top. Top with grated Parmesan cheese and cover.

Bake for 10 minutes covered. Remove cover and bake an additional 10 minutes or until cheese is melted and begins to brown.

Serves 6-8


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