Roasted Butternut Squash and Bacon Pasta

Stupid me went nuts and bought one too many bags of butternut squash when it was on sale. I only had one recipe in my arsenal and so I needed to find something else that uses butternut squash quick!  I didn't want to make soup since that's not a dish The Husband and I can bring to work for lunch.  This recipe is great, it's "like" mac and cheese, except the cheese sauce is a lot lighter and the combination of sweet butternut and salty pancetta goes great together.  Only thing is, I would not recommend making this dish in the summer since you need to roast the butternut at 425F and let me tell you, it gets REALLY HOT in the kitchen!

Roasted Butternut Squash and Bacon Pasta
(adapted from cookinglight.com)

ingredients

• 3/4 tsp salt, divided
• 1/2 tsp dried rosemary
• 1/4 tsp freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash
• Cooking spray
• 6 sweet hickory-smoked bacon slice -- i actually sub this out with pancetta
• 1 cup thinly sliced shallots
• 8 oz uncooked mini penne 
• 1/4 cup all-purpose flour
• 2 cups 2% reduced-fat milk
• 3/4 cup shredded sharp provolone cheese
• 1/3 cup grated fresh Parmesan cheese

directions

1. Preheat oven to 425F.
2. Combine 1/4 tsp salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425F for 45 minutes or until tender and lightly browned. Increase oven temperature to 450F.
3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the pancetta from pan, reserving 1 1/2 tsp drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2 tsp salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine.
6. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450F for 10 minutes or until cheese melts and begins to brown.

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chicken enchilada - red sauce

as you can tell, we've been on an enchilada kick. 

chicken enchilada

ingredients

• 1 rotisserie chicken, shredded
• 1 onion, chopped
• 1 cup shredded Mexican blend cheese
• 1/2 tsp dried parsley
• 1/2 tsp ground black pepper
• 1 can (4oz) green chile or 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 10 corn tortilla
• 3/4 cup shredded Mexican Blend cheese
• 1 can (10oz) red enchilada sauce
• 1 jar (16 oz) Chipotle Salsa

directions

1. Preheat oven to 350F
2. In a sauce pan, cook onion, parsley, black pepper, garlic, green chile and salsa
3. Add 1 cup cheese and chicken and heat until cheese melts
4. Roll even amounts of the mixture in the tortilla.
5. Arrange in a 9 x13 inch baking dish and cover with taco sauce and 3/4 cup of cheese.
6. Bake in oven for 20 minutes and cool for 10 minutes before serving.

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chicken enchilada with salsa verde

chicken enchilada with salsa verde

ingredients

• 1 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7oz) bottle salsa verde 
• 2 cups shredded cooked chicken breast
• 1/3 cup (3oz) 1/3-less-fat cream cheese, softened
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

directions

1. Preheat the oven to 425F
2. In a food processor, combine the first 4 ingredients and process until smooth.
3. In a large bowl, combine the chicken and cream cheese.
4. Stir in 1/2 cup of salsa mixture and reserve the remaining salsa mixture.
5. Lightly spray the tortilla and stack them, then microwave for 30 seconds.
6. Evenly spoon the chicken mixture down center of tortilla; roll up.
7. Place tortilla, seam-side down, in an 11x7 inch baking dish coated with cooking spray.
8. Repeat procedure with remaining tortillas
9. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. 
10. Bake at 425F for 18 minutes.

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