Ohhh how I love the fall!
Are you sick of me saying that yet? I know, I know, but I really do. The air is just cold enough to have on sweats and fuzzy socks. I LOVE fuzzy socks, ask my college friends. When you're dressed cozy, you crave comfort. I wanted something filling...something stick to your ribs.
I wanted creamy, crispy, cheesy, chewy. That's a hard combo to mess up. Oh, and I wanted it light. Well geez, how do you do that?
This dish. How I came up with it I'm not sure, because I didn't really know what I was doing. I just kind of zoned out and threw stuff together.
I think it's the vicodin... making me think funny. Anyway, see if you can resist this delicious autumn pasta that tastes rich but certainly isn't!
What ya need:
3/4 teaspoon salt, divided
1 tbsp fresh rosemary
1/4 teaspoon freshly ground black pepper
2 medium delicate squash
4 large carrots, (sliced in about 1/4 inch pieces)
1 tsp olive oil
6 ready to serve slices bacon
1 medium onion
6 ounces uncooked tube pasta
2 tbsp heavy cream
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
What ya do:
Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash, carrots and onion on a baking sheet coated with cooking spray; drizzle with olive oil and sprinkle with salt mixture. Bake at 425° for 40 minutes or until tender and lightly browned. Increase oven temperature to 450° and remove squash.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Crumble bacon and combine with provolone.
Cook pasta according to the package directions. Drain well. Add heavy cream, provolone cheese and bacon (and salt and pepper to taste). Mix in with the squash mixture and put into an oven-safe casserole dish. Sprinkle with Parmesan cheese and bake at 450 for 10 minutes or until cheese browns.