Butternut Squash & Bacon Pasta

It's November and the temperatures are getting even chillier, fireplaces are being turned on, and light summer meals are being replaced with heavier comfort foods. I am a huge fan of comfort foods and love a cozy meal almost always. Today I'm sharing a very fall recipe that is sure to make you feel cozy as you gobble it up!

• What You'll Need
• 1 butternut squash (3 cups worth of peeled and cubed pieces)
• 1/2 TSP dried rosemary
• Olive oil
• Salt and pepper
• 4 slices of bacon
• 2 garlic gloves, minced
• Quarter of a medium onion
• 2 TBSP all-purpose flour
• 2 cups milk, warmed
• Dash of nutmeg
• 8 oz penne pasta
• 3/4 cup provolone, shredded
• 1/2 cup Parmesan, grated

• What You'll Do
• Preheat the oven to 425°. 
• Peel, de-seed, and dice the butternut squash until you have 3 cups worth. In a bowl toss it with olive oil, rosemary, salt, and pepper. Then spread it out on an aluminum-lined baking sheet. Roast in the oven for 30-45 minutes, turning occasionally.
• Meanwhile, cook the penne pasta as directed on the box. Drain and set aside.
• Cook the bacon in a skillet, draining all but half of a tablespoon of the grease. Leave the 1/2 tablespoon of grease in the skillet. Crumble the bacon when it has cooled.
• Saute the onion and garlic in the bacon grease until tender.
• Stir in the flour and cook for 30 seconds. Then slowly add the warmed milk, little by little. Reduce the heat and simmer until thickened. Season with a dash of nutmeg and salt and pepper to taste.
• In a large bowl, toss the pasta, roasted butternut squash, and 3/4 of the crumbled bacon together. Then add the sauce, provolone and Parmesan (reserving some cheese to sprinkle on top).  Stir all together well.
• Put in a lightly greased cooking dish (I used a 9/13 dish). Top with the remaining bacon and cheese.
• Bake at 425° for 10 minutes or until golden and bubbling. 

**This recipe will serve four people**