Wednesday, September 25, 2013

Butternut squash, pasta, cheese and bacon fall bake

Longest recipe name, ever, right? Sorry, but I wanted to convey all the goodness I could in the title, so you know what you're in for!


I love this recipe and it's perfect for my family too. See, I don't really love bacon, but Josh and Audrey do, and Josh doesn't like butternut squash, but I love it. And of course, we all love pasta and cheese, so everyone ends up happy. I give my unwanted bacon to Josh and he gives me the butternut squash from his dish! Like I said, perfect!

I mean it's not the healthiest dinner, but something about fall just makes me want to eat delicious comfort foods like this. Well, let's be honest....I want to eat like this all the time.

Anyway, I highly recommend you try this!

(Original recipe here. I made a few changes.)

1 butternut squash peeled, seeded and diced (3 cups). (I cheated and bought the pre-cut stuff)
6 strips of bacon (I feel like this one is totally your call on how much you want to use)
8 oz bowtie pasta
3/4 cup mozzarella, shredded
1 cup parmesan, shredded
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons flour
2 cups milk, warmed
pinch of nutmeg
salt and pepper to taste

Preheat oven to 450 degrees. Place butternut squash on a greased baking sheet, pour olive oil on it and sprinkle with salt and pepper. Mix with your hands to coat squash. Arrange squash in a single layer. Bake for approx. 20 mins or until squash is tender and a fork goes through easily.

Meanwhile, cook your pasta according to directions. I like to undercook mine a little bit, since it will be baking in the oven later. When your pasta is done, drain and set aside.

Cook bacon until crisp and set aside. Reserve one tablespoon of bacon grease in the pan. I actually used bacon leftover from breakfast, so I didn't have the bacon grease to use...I just replaced it with olive oil.

Sautee garlic in the bacon grease (or olive oil) until soft. Add in flour and stir for 30 seconds. Slowly whisk in the milk, 1/2 cup at a time. Bring to a boil, then reduce heat and simmer until thickened. Add a pinch of nutmeg and salt and pepper to taste.

Place the pasta, squash, cheese (reserve some for sprinkling on top) and milk mixture in a greased casserole dish. Crumble the bacon on top, and toss everything together until well coated. Sprinkle with reserved cheese and bake in a 450 degree oven for about 10 minutes or until bubbling.

Enjoy! I'm thinking about even more variations on this dish...maybe adding chicken, or another veggie?  Let me know if you try it and what you think!


2 comments:

  1. Sounds delish and easy! If you're feeling adventurous, I would add blue cheese. I know it doesn't sound too appetizing, but blue cheese and butternut squash are delicious together! And you could totally switch up the butternut squash to pumpkin. Can you tell I love fall foods as well?

    ReplyDelete
    Replies
    1. That sounds amazing! Thanks for the suggestions!!!

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