Roasted Butternut Squash and Bacon Pasta

Ingredients

• 3/4 teaspoon salt, divided 
• 1/2 teaspoon dried rosemary, ground
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash
• Cooking spray 
• 6 slices bacon, or bacon pieces
• 1 cup thinly sliced onion
• 1 tbs minced garlic 
• 8 ounces uncooked mini penne or other pasta
• 1/4 cup all-purpose flour 
• 2 cups 2% reduced-fat milk 
• 1/3 cup crumbled goat cheese
• 1 cup chopped spinach
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese 

• Preparation

• Preheat oven to 425°.
• Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
• Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 8 minutes or until tender. Add garlic and spinach and cook for three minutes more. Combine squash, bacon and spinch mixture; set aside.
• Cook pasta according to the package directions, omitting salt and fat. Drain well.
• Combine flour and 1/2 teaspoon 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 cheeses, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. 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 450° for 10 minutes or until cheese melts and begins to brown.