Butternut Squash Pasta Bake

Toss the butternut squash pieces in the olive oil, season with salt and pepper and place on a baking sheet lined with parchment paper. Roast in a 400 degree F oven for about an hour or until the squash is extremely tender. Place in a bowl and mash thoroughly.

Cook the pasta in boiling salted water for about 10 minutes or until it’s tender then drain and set aside.

While the pasta is cooking, add the butter to a large saucepan along with the shallots. Cook on low heat for a few minutes until the shallots are translucent. Whisk in the flour and cook for 1 – 2 minutes. Whisk in the milk and the mashed squash until thoroughly combined. Add the basil, half the mozzarella cheese and half the Parmesan cheese. Add the pasta and combine thoroughly.

Pour the mixture into a baking dish (9″ or larger) and top with the remaining mozzarella and Parmesan cheese. Bake in a 400 degree F oven for about 20 minutes or until the cheese is melted and the top is lightly browned. Top with the crumbled bacon and serve hot.