I’ve mentioned before that since moving to New Zealand, I’ve started branching out in some of our recipes.  One particular ingredient that I’ve been using a lot of is squash {or pumpkin, as it’s called over here}.  I’ve turned to Cooking Light many times for meal ideas and recipes, and they were the source for my latest creation.  If you like pasta with creamy, cheesy dressing, roasted veggies, bacon, and shallots, then you’ll love this…

First, start off with some pumpkin/squash.

Cut the squash into small chunks {approximately 1 inch} and arrange on a foil-lined baking sheet coated with cooking spray.

Take some salt…

And then a little rosemary…

And then some pepper…

Mix it all up…

And then sprinkle it onto the chopped squash…

Once you’ve spread the spices, pop it into the oven at 425 degrees Fahrenheit for 45 minutes.

In the meantime, start makin’ some bacon!  I looked for turkey bacon in New Zealand, but the closest that I could fine was this:

It looked a little strange, but it still tasted yummy!

While the bacon’s frying and the squash is roasting, you can start making the pasta…

Once the bacon’s cooked and the pasta’s made, but while the squash is still roasting, you can get to chopping!

You’ll need some shallots:

It’s at times like this that I’m grateful for my Pampered Chef chopper.  It makes chopping a breeze!  A bit of peeling and a few minutes later, you’re left with this:

So now you’ve got your shallots, your bacon, your pasta, and the squash is ready to come out of the oven!  Combine the squash, bacon, and shallots…

Doesn’t that look pretty?  All those colors!  Makes me think of Autumn 🙂

After mixing the shallots, squash, and bacon, set aside and get out the milk.  Pour yourself 2 cups’ worth.

Then measure out some flour and salt into a saucepan…

Bit by bit, add the milk into the saucepan, stirring constantly and cooking over medium-high heat.

I forgot to take a photo of this next step, but once the milk, flour, and salt have thickened, remove from heat and stir in shredded provolone cheese till melted.  Take the whole mixture and pour over pasta that’s been placed in a prepared casserole dish.  It looks so good…

But we’re not done yet!  You have to add the toppings:

A little bit of cheese…

Pop it in the oven at 450 degrees Fahrenheit for 10 minutes, and you’re done!

Don’t worry if the squash looks a little burnt.  I promise you, it tastes fabulous.

So tell me, are you hungry yet?

**Recipe can be found here on CookingLight.com.  I modified their version by using crown pumpkin, skim milk instead of 2%, mozzarella cheese, and chicken bacon instead of regular!**