Roasted Butternut Squash and Bacon Pasta

3/4 tsp salt, divided
1/2 tsp dried rosemary
1/4 tsp freshly ground black pepper
3 cups cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup thinly sliced shallots
8 oz. uncooked mini penne
1/4 cup all-purpose flour
2 cups reduced fat milk
3/4 cup shredded sharp provolone cheese
1/3 cup grated fresh parm cheese.

Preheat oven to 425 degrees

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 425 for 45 minutes or until tender and lightly browned. Remove squash from oven. Increase oven temp to 450 degrees.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash, bacon, and shallots; set aside.

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

Combine flour and 1/2 tsp salt in a dutch oven over medium high heat. Gradually add milk, stirring constantly with a whisk, bring to a boil. Cook 1 miunte or until slightly thick, stirring constantly. Remove from heat. Add provolone; stir until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x17 baking dish light coated with cooking spray; top with squash mixture. Sprinkle evenly with parm cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.

Serves 5

Nutritional info:
Calories 469; Fat 14.4g; Protein 22.1g; carb 66.6g; fiber 6.8g; chol 40 mg; iron 3.5mg; sodium 849mg; calc 443mg