It’s hard to believe that in less than two weeks I will be packing up my stuff, leaving Seattle, and heading back to the Midwest. Have I really been here 4 months already?! Although I’m so-incredibly-very-extremely excited to get home and see my family, I sure am going to miss Seattle. I mean, what’s not to miss?
- 1 medium butternut squash peeled, diced, and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp dried rosemary
- salt and pepper
- 6 slices bacon
- 10 oz rotini pasta could also use penne or macaroni
- 3 shallots diced
- 1/4 cup flour
- 2 cups milk I used skim
- 2 cups Italian blend cheese
- Preheat oven to 425 degrees F.
- Toss butternut squash with olive oil, rosemary, salt, and pepper.
- Place on baking sheet and bake in preheated oven for 40-45 minutes, until tender.
- While squash is baking, fry up the bacon and cook the pasta.
- When bacon and pasta are cooked, combine them in a large bowl.
- Get rid of all but 1 tbsp of bacon grease, then over medium-high heat, add shallots in large skillet.
- Cook until translucent, about 5 minutes.
- Add flour, stirring well to combine.
- Slowly add milk, stirring constantly.
- Bring mixture to a simmer, and let simmer for 1 minute to let thick slightly.
- Season with 1/2 tsp of salt.
- Remove from heat and add 1 1/2 cups of the cheese, stirring to combine.
- Add butternut squash to bowl with pasta and bacon, then pour cheese sauce over and toss to combine.
- Pour pasta into 9x13" baking dish and top with remaining 1/2 cup of cheese.
- Bake in preheated oven for 10 minutes, or until cheese on top is melted.
- Serve and enjoy!