Roasted Butternut Squash and Bacon Pasta

I love butternut squash in any way, shape, or form.  This is a delicious salty-and-sweet dish that was a huge hit!  The pasta was creamy and the bacon added incredible flavor!

• 3 cups (1-inch) cubed, peeled butternut squash
• 1/2 tsp. chopped fresh rosemary
• Salt and Pepper
• Extra-Virgin Olive Oil
• 6 slices bacon
• 1 cup thinly sliced onion
• 8 ounces penne pasta
• 1/4 cup flour
• 1/4 cup butter, unsalted
• 2 cups milk
• 1 cup shredded sharp provolone cheese
• 1/2 cup grated fresh Parmesan cheese

Preheat oven to 425 degrees F.
Combine salt, pepper and rosemary.  Place squash on a foil-lined baking sheet coated with olive oil.  Sprinkle with the salt mixture.  Bake for 45 minutes or until tender and lightly browned.

Cook bacon in a non-stick skillet until crisp.  Remove bacon from pan, reserving 2 tsp. drippings in pan; crumble bacon.  Add onions to pan and saute until tender and golden, about 8-10 minutes.  Combine squash mixture, bacon and onion and set aside.

Cook pasta according to package directions, drain well.

Combine flour, butter and 1/2 tsp. salt in a medium saucepan.  Cook for 2 minutes.  Gradually add milk, stirring constantly with a whisk; bring to a boil.  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 425 degrees for 10 minutes or until cheese melts and begins to brown.

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