- 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
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.
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.
Make Ahead Meals for Busy Moms