...quite possibly the best pasta dish EVER

Photo via Becky Luigart-Stayner

On Sunday, I made THIS for our dinner. I thought it would be good (that is why I decided to try it,) but I didn't know it was going to be AMAZING! Seriously...I think J and I both have a new favorite food. And...to make it even more exciting...it is HEALTHY!

You should all try it! (Even you non-squashers out there...it may teach you to like it!) You WON'T regret it, I promise!

Roasted Butternut Squash and Bacon Pasta
from Cooking Light March 2004

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette. (**I use whole-wheat bow ties. I'm not a penne fan. You could use anything.)

3/4 teaspoon salt, divided

1/2 teaspoon dried rosemary (**I use fresh rosemary from my garden. Yum!)

1/4 teaspoon freshly ground black pepper

3 cups (1-inch) cubed peeled butternut squash

Cooking spray

6 slices bacon, raw (**I use ham and it is great.)

1 cup thinly sliced shallots

8 ounces uncooked mini penne (tube-shaped pasta)

1/4 cup all-purpose flour

2 cups 2% reduced-fat milk

3/4 cup (3 ounces) shredded sharp provolone cheese 

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 425°.
Combine 1/4 teaspoon 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 oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil.  Cook 1 minute 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 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.