Roasted Butternut Squash and Bacon Pasta for my Hokie 5k
We traveled to Roanoke, Virginia this past weekend. Nick’s cousins were running the Hokie Half Marathon and we thought it would be a fun visit if I signed up for the 5k and ran that morning too!
It was gorgeous weather and I was really excited to bring Austin to his first race.
I gained 45lbs when I was pregnant with Austin. At 3.5 months postpartum I have about 15 lbs to lose still.
We totally carbo loaded the night before. Nick’s Aunt Jennifer made this “Roasted Butternut Squash and Bacon Pasta”.
Roasted Butternut Squash. Bacon. Pasta. Yum.
There is something about all of those words together that sounds like heaven. Maybe it’s the word “butter” paired with “bacon”.
Jennifer made a vegetarian version as well. She used mushrooms instead of bacon and was still amazing!
Austin got a jumper while we were visiting. His cousin Avery is about 8 months older than him so we get to take advantage of some of their “keep this until we need it again” toys.
I think he likes it… what do you think?
I love that smile.
Look at those baby blues.
Avery’s parents Christie and Sam have a awesome blog called Brewyourownium (so cool) and we got to try some of the very last bottles of their award winning stout and saison.
I have been drinking more beer lately (the alcohol content is less than wine which I like since I am still nursing). I have to admit I really like cider though. Which isn’t really beer is it?
Running races, eating bacon pasta, playing with babies and drinking good beer. I could get used to this.
Roasted Butternut Squash and Bacon Pasta (From Cooking Light)
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
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
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
1. Preheat oven to 425°.
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° for 45 minutes or until tender and lightly browned.
Increase oven temperature to 450°.
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; sauté 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° for 10 minutes or until cheese melts and begins to brown.
***Notes from Aunt Jennifer***: Important to use SHARP provolone. It will be bland if you use regular provolone. Not necessary to cook the shallots in the bacon grease. If you cook your bacon in the microwave like we do, you can saute your shallots with a little bit of olive oil.