Butternut Squash and Bacon Mac and Cheese

Butternut Squash and Bacon Mac and Cheese
4-6 servings

1 Butternut Squash (~6c), peeled and cubed
Olive oil
3 Tbsp Rosemary
S&P
12oz box whole wheat pasta
6 slices of thick cut Bacon
1.5 cups Shallots, diced
1/4 cup Flour
2 cups Milk (1 or 2%)
1.5 cup shredded cheese
1/3 cup Parmesan

Preheat to 425. Coat the squash lightly in oil, rosemary, and seasoning.
Roast in a pan for 45 minutes 30 or squash is tender.

While the squash is roasting, cook the pasta, and fry the bacon. When the
bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the
bacon, and cook the shallots 7 minutes or until translucent in the
leftover drippings. Crumble the bacon and set it aside with the shallots.

When the squash is done roasting, mix in the bacon and shallots and turn
the oven up to 450.

Put the flour in a heavy-bottomed sauce pan over medium-high heat and
slowly whisk in the milk. When all the milk has been added, bring to a
boil for 1 minute or until slightly thickened. Remove from heat and stir
in the shredded cheese. Combine the pasta and the squash mixture in a
9×13 casserole dish, and pour the milk and cheese mixture over the top.
Stir to coat.
Top with grated Parmesan and pop back in the oven for 10-15
minutes, or until the cheese starts to brown.