Roasted Butternut Squash and Bacon Pasta

Preheat oven to 425F.

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 425F for 45 minutes or until tender and ligtly browned. Increase oven temperature to 450F.

Cook the bacon over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoon drippings from pan. Increase heat to medium-high. Add shallots to the pan; saute for 8 minutes or until tender. Combine squash mixture, bacon and shallots in a bowl; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Over medium-high heat, combine flour and 1/2 teaspoon salt in the same pan the shallots were cooked. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook for 1 minute or until slightly thick, stirring constantly. Remove from heat.

Add provolone, sitrring until cheese melts. Add pasta to the cheese mixture, tossing well to combine. Spoon pasta mixture into an 9×13-inch baking dish lightly coated with cooking spray; top with the squash mixture. Sprinkle evenly with Parmesan cheese.

Bake at 450F for 10 minutes or until cheese melts and begins to brown.