Try this Roasted butternut squash and bacon pasta recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425.
Combine 1/4 tsp salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray, sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned.
Increase temp to 450.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon.
Increase heat to medium high. Add shallots to pan; sauté 8 min or until tender.
Combine squash mixture, bacon, and shallots. Set aside.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 tsp salt in a Dutch oven over medium high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 min 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 11x7" baking dish lightly coated with cooking spray.
Top with squash mixture. Sprinkle evenly with Parmesan cheese.
Bake at 450 for 10 min or until cheese melts and begins to brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 214 | ||
Calories from Fat: 72 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 23.7mg | 7 % | |
Sodium 268.8mg | 9 % | |
Potassium 589.1mg | 16 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 23.4g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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