Monday, November 10, 2014

Roasted Butternut Squash with Bacon

This pic taken without natural light but so creamy looking because it just made- piping hot!
My friend at the Farmers Market gave me this recipe.  It is from My Recipes.  It is very creamy and tastes like it is all butter and cream.  It is rich and delicious.  On a scale of 1 to 10, I would give it a 7.  I say a 7 because I am not that crazy big into sweeter dishes with butternut squash or even red bell peppper.  These vegetables are so sweet that they make whatever dish a little too sweet for me.  I need to balance it out with something acidy or salty.  Here, the bacon helps a lot and I think the rosemary does too.  But I think a little tomato in there would be a better taste for me.

My husband gave it a 10 though.  Apparently, he is okay with that.  And my daughter, who would not usually touch butternut squash with a ten foot pole- ate it and liked it!  Wow! Thats cause to make it in and of itself.


Karen Levin, March 2004.  Original recipe found here at My Recipes.

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon cooked and drained
1 cup chopped onion
8 ounces uncooked orechette
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 350°. Bake bacon, turning after it has browned a little.  Place on paper towels and let drain.

Increase oven temp to 425°. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash and onion on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned.

Cook pasta according to the package directions, omitting salt and fat. Drain 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 provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine.

Spoon pasta mixture into an 9 x 12 inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Calories: 469
Calories from fat: 28%
Fat: 14.4g
Saturated fat: 7.3g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 0.9g
Protein: 22.1g
Carbohydrate: 66.6g
Fiber: 6.8g
Cholesterol: 40mg
Iron: 3.5mg
Sodium: 849mg
Calcium: 443mg
Next day- reheated- still good but better fresh.

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