Roasted Butternut Squash and Bacon Pasta Recipe

Looking for an easy Roasted Butternut Squash and Bacon Pasta recipe? Learn how to make Roasted Butternut Squash and Bacon Pasta using healthy ingredients.


Submitted by jkirchoff

Makes 6 servings



Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it is about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Recipe Ingredients for Roasted Butternut Squash and Bacon Pasta

0.75 tsp Salt, Table
3 cup, cubes Squash, Winter, Butternut
6 medium slices, cooked (raw product packed 20/lb) Pork, Cured, Bacon
1 cup, chopped Onions, Spring Or Scallions
8 oz Penne Dry
1/4 cup All Purpose Flour
2 serving Skim Milk Fat Free
0.75 cup Mozzarella and Provolone Shredded Cheese
0.25 cup Parmesan, Grated Cheese
0.5 tsp Rosemary, Dried
1/4 tsp Spices Ground Black Pepper

Recipe Directions for Roasted Butternut Squash and Bacon Pasta

  1. Preheat oven to 425 degrees.

  2. 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 degrees for 45 minutes or until tender and lightly browned. Increase oven temperature to 450 degrees.

  3. 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; saute 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

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

  5. 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 degrees for 10 minutes or until cheese melts and begins to brown.

  6. Adapted from a recipe by Karen Levin, Cooking Light, March 2004

Categories

Main Dish

Nutrition Facts
Serving Size 238.5g
Amount Per Serving
Calories
321
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
4.1g
21%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
656mg
27%
Potassium
478mg
14%
Total Carbohydrates
46.3g
15%
Dietary Fiber
3.4g
14%
Sugars
2.8g
Protein
16.5g
Vitamin A 158% Vitamin C 30%
Calcium 30% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • Very high in vitamin A
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