Pasta with Butternut Squash, Spinach, & Bacon

If you've been keeping up the past few weeks, you know the fall squash kick I've been on lately. Last night I set out to make this Roasted Butternut Squash and Bacon Pasta since I had most of the ingredients on hand. I knew I wanted to alter this recipe a little but before I started dicing the butternut squash I remembered this recipe from Pinch of Yum. Lindsay pureed the butternut squash to make a cheesy sauce, giving me an "ah ha" moment and this dish was born. Nick and I enjoyed it so much that I decided to share it with you. I snapped a few photos along the way but I am in no way, shape, or form a photographer (other than the moments I feel like I am on instagram).

Roast butternut squash at 450 degrees for about 20-25 minutes.

Saute spinach, garlic, and shallots - much better than using frozen spinach!

Assemble the pasta, butternut squash puree, and spinach mixture. Top with
bacon pieces, mozzarella, and Parmesan and pop into the oven for about 20 minutes.

Pasta with Butternut Squash, Spinach, & Bacon

Servings: 4

From Coupon Kitchen

Ingredients

8 oz whole wheat rigatoni, penne, rotini, or ziti pasta (I used rigatoni)

1 butternut squash, cut in half and seeded

4 slices turkey bacon

2 cups fresh spinach

1 small shallot, diced

1 teaspoon minced garlic

1/2 cup non-fat milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon rosemary

1/4 teaspoon thyme

1/4 teaspoon ground mustard

1/2 cup shredded 2% mozzarella cheese

1/8 cup grated Parmesan cheese

Preparation

1) Preheat oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Place in the oven and bake for about 25 minutes, or until the squash is tender when pierced with a butter knife.

2) Meanwhile, bring a large pot of water to boil. Add pasta and cook according to package directions. Drain and return to pot. 

3) In a large skillet, cook turkey bacon over medium-high heat until crisp, about 7-10 minutes. Set aside on paper towels. When cool, break into small pieces. 

4) In the same skillet, turn the heat down to medium heat. Add shallot and garlic; saute for 1 minute. Add spinach and cook until it just begins to wilt, about 2-3 minutes. Remove from heat.

5) When the butternut squash is slightly cool, scrape squash flesh into a food processor or blender. Alternatively, you can scoop it into a large bowl to mash but blending it will give you the best consistency. Add 1/4-1/2 cup non-fat milk while pureeing squash. Season with salt, pepper, rosemary, thyme, and ground mustard.

6) In the pot with the pasta, add squash mixture, spinach mixture, and 1/4 cup shredded mozzarella cheese. Stir together and pour into a lightly greased casserole dish.

7) Sprinkle pasta with bacon pieces, 1/4 cup shredded mozzarella, and grated Parmesan cheese. Place in 400 degree oven and cook for about 20 minutes, until cheese is bubbly. Serve and enjoy!

I made this recipe without the non-fat milk because the hubby is allergic. Substitute 1/4-1/2 cup of water for the milk while you are pureeing the squash. 

Nutrition Facts

Serving Size 207 g

Amount Per Serving

Calories 324 Calories from Fat 49

% Daily Value*

Total Fat 5.5g 8%

Saturated Fat 2.4g 12%

Trans Fat 0.0g

Cholesterol 21mg 7%

Sodium 437mg 18%

Total Carbohydrates 53.3g 18%

Dietary Fiber 3.8g 15%

Sugars 4.3g

Protein 17.1g

Vitamin A 180% • Vitamin C 32% Calcium 25% • Iron 12%