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Butternut Squash

Roasted Butternut Squash and Bacon Casserole

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Roasted Butternut Squash and Bacon Casserole



12 oz package of Valicenti short, blonde pasta (we used Girelle!)

3 cups (1-inch) cubed peeled butternut squash

Cooking spray

6 sweet hickory-smoked bacon slices

1 - 2 thinly sliced shallots

1/4 c all-purpose flour

2 c milk, or light cream

3 oz shredded sharp provolone cheese

1.5 oz grated fresh Parmesan cheese


Salt & pepper to taste


Preheat oven to 425°.

Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with pinch of salt, thyme, and pepper. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Meanwhile, 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.

Cook pasta according to the package directions. Drain well.

Combine flour and 1/2 teaspoon salt in a saucepan 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 a dutch oven or baking dish, lightly coated with cooking spray; top with squash medley. Sprinkle evenly with Parmesan cheese.


Bake at 450° for 10 minutes or until cheese melts and begins to brown.

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