prep time: tbd
cook time: 50 - 55 minutes
servings: 4 - 6
1 butternut squash - peeled and cubed
1 tablespoon dried rosemary
1 box pasta of choice
7 slices bacon
1/4 cup flour
2 cups milk
1 cup italian blend shredded cheese
1/3 cup grated fresh parmesan
1. preheat oven to 425 degrees.. coat the squash lightly in cooking spray, rosemary, and salt and pepper. roast in a pan for 45 minutes until squash is tender.
2. while the squash is roasting, cook the pasta according to directions and fry the bacon. when the bacon is done, pour off all but 1 tablespoon of drippings. set aside the bacon, and cook the shallots 7 minutes or until translucent in the leftover drippings. crumble the bacon and set it aside with the shallots. when the squash i done roasting, mix in the bacon and shallots and turn the oven up to 450 degree.s
3. put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. when all the milk has been added, bring to a boil for 1 minute or until slightly thickened. remove from heat and stir in the shredded cheese. combine the pasta and the squash mixture in a 9 x 13 casserole dish, and pour the milk and cheese mixture over the top. stir to coat. top with grated parmesan and place in the oven for 10 - 15 minutes or until cheese starts to brown. serve.
- ketchup to chutney