1 large butternut squashcooked (or 1 can butternut squash)
2 3/4cupsskim milk
1/4cupall-purpose flour
8ouncescheeseshredded (2 cups)
1/4cup butteror olive oil
8ouncesbacon
1 onionlarge, sliced or chopped
Topping
2cupspanko bread crumbs
2tablespoonsbuttermelted
Instructions
Preheat the oven to 400 degrees F.
Cook pasta according to package directions and drain. Set aside.
Prepare the bacon and onions. In a large skillet, cook the bacon until crisp; drain on paper towels and set aside. Pour off all but 1 tablespoons bacon drippings. Add onions to skillet, cover, and cook until onions are soft. Deglaze pan with a bit of water to get off cooked bacon bits and continue cooking until onions are golden brown, adding some extra water and deglazing again if pan gets dry. Set the onions aside.
Make the cheese sauce. In a stove top and oven safe Dutch oven on medium heat (or in a large saucepan), stir together the 1/4 cup butter and flour until smooth. Whisk in the squash and milk and bring to a boil over medium high heat, stirring until thickened. Add in the grated cheese and stir until melted.
Add the onions and pasta to the squash-cheese mixture. Crumble in the bacon. Toss well to combine, then transfer to sprayed baking dish if needed. (If you prepared the cheese sauce in a stove top and oven safe Dutch oven you can keep it in that.)
Mix breadcrumbs with melted butter. Sprinkle over pasta mixture.
Bake, uncovered, until top is browned, about 10 minutes. Cool 5 minutes. Makes about 8 servings.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.