Roasted Butternut Squash, Spinach and Bacon Pasta

Preheat oven to 425°F. In a small bowl combine 1/4 teaspoon salt, rosemary and pepper. Place squash on a foil-lined baking sheet coated with cooking spray and sprinkle it with the salt mixture. Bake at 425°F for 45 minutes or until tender and lightly browned. Then remove it from the oven.

Increase oven temperature to 450°F.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in the pan. Crumble bacon and set it aside. Increase skillet heat to medium-high. Add shallots and garlic to pan; sauté 8 minutes or until tender. Remove skillet from the heat.

In a large bowl combine squash mixture, bacon, spinach, and shallot mixture; set aside.

Cook pasta according to the package directions, omitting the salt and fat that the instructions might mention. When it’s done, drain it 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 nutmeg, thyme, freshly ground black pepper to taste, and 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 that you’ve lightly coated with cooking spray. Top pasta with the squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450°F for 10 minutes or until cheese melts and begins to brown.

Recipe adapted from Cooking Light.