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**
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