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Archive for December 26th, 2008

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I’m lost for adjectives to describe how well all the flavors in this recipe worked together. But this one definitely gets 5 stars. Suffice it to say that all of the ingredients worked really well together, and really complemented each other. I found this recipe on MyRecipes, where the honors for this one go to CookingLight from 2004. This is a total adaptation from the original, to allow for nondairy indulging. Enjoy!

Roasted butternut squash and bacon pasta  

3/4 teaspoon salt, divided

1/2 teaspoon dried rosemary

1/4 teaspoon freshly ground pepper

3 cups peeled and cubed (1″) butternut squash

cooking spray

6 sliced uncooked turkey bacon

1 cup thinly sliced shallots

12 ounces uncooked mini penne pasta (or macaroni or shells will do)

1/4 cup flour

2 cups nondairy creamer

3/4 cup shredded soy cheddar cheese

1/3 cup grated soy parmesan

1/3 cup panko bread crumbs

Preheat oven to 425 degrees F.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray. Sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned. Remove from oven. Increase oven temperature to 450 degrees.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove from pan but reserve 1 1/2 teaspoons of drippings in pan. Crumble the bacon and set aside. Increase the heat to medium-high. Add shallots to the pan; saute for 8 minutes until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to package directions. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add the creamer, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat, and add the soy cheddar, stirring until the cheese melts. Add pasta to the cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7″ baking dish lightly coated with cooking spray. Top with the squash mixture. Sprinkle evenly with soy parmesan, then panko crumbs, and a light spraying after. Bake at 450 degrees F for 10 minutes or until cheese melts and begins to brown. Serves 5.

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