What's not to love?!!!

Butternut squash, bacon, cheese...I mean seriously, I knew this would be good. It was wonderful!!

3/4 tsp salt, divided

1/2 tsp rosemary

1/4 tsp freshly ground black pepper

one fairly large butternut squash, peeled and cubed (1 inch pieces)

5 pieces of bacon

1 cup thinly sliced shallots

8 oz uncooked penne pasta

1/4 cup all purpose flour

2 cups milk

3/4 cup shredded provolone (I used an Italian mix that had provolone in it)

1/3 cup grated Parmesan cheese

Preheat oven to 425. Combine 1/4 tsp of the salt, the rosemary, and pepper. Place squash on a foil lined baking sheet, covered with cooking spray. Sprinkle with salt mixture. Bake at 425 for 45 minutes or until tender and lightly browned. Cook the bacon until crisp. Remove bacon from pan and cook shallots in bacon grease until tender. Combine squash mixture, shallots, and bacon.

Cook pasta. Drain well. Combine flour and 1/2 tsp salt, gradually adding milk, over medium high heat. Stir constantly with a whisk. Once all milk has been added, cook for about a minute, until thickened. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into 11 x 7 baking dish lightly coated with cooking spray. Top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 425 for 10 minutes or until cheese melts.