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We’re cooking with gratitude this Thanksgiving! Check out one of the recipes featured in our Thanksgiving episode below.
INGREDIENTS:
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1 medium butternut squash peeled, diced, and cut into 1-inch cubes
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1 tbsp olive oil
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1 tsp dried rosemary
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salt and pepper
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6 slices bacon
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10 oz rotini pasta could also use penne or macaroni
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3 shallots diced
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1/4 cup flour
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2 cups milk I used skim
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2 cups Italian blend cheese
DIRECTIONS:
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Preheat oven to 425 degrees F.
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Toss butternut squash with olive oil, rosemary, salt, and pepper.
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Place on baking sheet and bake in preheated oven for 40-45 minutes, until tender.
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While squash is baking, fry up the bacon and cook the pasta.
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When bacon and pasta are cooked, combine them in a large bowl.
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Get rid of all but 1 tbsp of bacon grease, then over medium-high heat, add shallots in large skillet.
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Cook until translucent, about 5 minutes.
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Add flour, stirring well to combine.
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Slowly add milk, stirring constantly.
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Bring mixture to a simmer, and let simmer for 1 minute to let thick slightly.
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Season with 1/2 tsp of salt.
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Remove from heat and add 1 1/2 cups of the cheese, stirring to combine.
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Add butternut squash to bowl with pasta and bacon, then pour cheese sauce over and toss to combine.
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Pour pasta into 9×13″ baking dish and top with remaining 1/2 cup of cheese.
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Bake in preheated oven for 10 minutes, or until cheese on top is melted.
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Serve and enjoy!
