We’re cooking with gratitude this Thanksgiving! Check out one of the recipes featured in our Thanksgiving episode below.
INGREDIENTS:
-
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
DIRECTIONS:
-
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 9×13″ 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!