Ingredients

Scale

3 cups of 1-inch cubes of butternut squash
A sprig of fresh rosemary (leaves only), chopped fine
Salt & fresh-ground pepper
6 slices of bacon
1 yellow onion, peeled & chopped
8 oz. large macaroni
1/4 cup all-purpose flour
2 cups of 2% milk
3/4 cup smoked gouda cheese
1/2 cup Italian blend of cheeses (provolone, asiago, mozzarella, & fontina)
Red Robin Seasoning & fresh ground pepper, to taste
For the top: Goat cheese crumbles & a sprig of rosemary, for garnish

Instructions

To prepare the squash: cut a small hole in the squash and bake at 425 for about 15 – 25 minutes or just until the squash is slightly softened. Remove the squash from the oven and let it set until it’s cool enough to handle. Cut the squash in half lengthwise and scoop out the seedy part with a grapefruit spoon or melon baller. Using a peeler, peel the outer peel off the squash, then chop the rest of the squash into 1-inch chunks.
Measure 3 cups of this squash and set the rest aside for another purpose. Spray a baking sheet with cooking spray (you may want to line it with a silicone baking mat first, then spray) and set the squash in a single layer on the mat. Sprinkle with salt, fresh ground pepper and rosemary and set the baking sheet back in the oven for about 30 minutes or until the squash is tender.
Meanwhile, cook the bacon till crisp in one saucepan and start the macaroni cooking in another saucepan.
When the bacon is done, remove it from the saucepan, reserving just a teaspoon of bacon fat in the pan. Saute the onions in the pan until soft, then put them in a bowl. Chop the bacon and toss the two together in a bowl.
Warm the pan again over medium heat, then add the flour and 1/2 teaspoon of salt. Warm the flour for a minute or so, then slowly add the milk, whisking constantly. Heat until the mixture starts to thicken, then add the gouda and Italian cheeses and stir to melt. Taste and sprinkle with Red Robin Seasoning and pepper for a little extra flavor.
Drain the water from the macaroni and mix with the cheese sauce. Toss the bacon with the onions and butternut squash mixture. Spray your casserole dish with cooking spray, then pour the cheesy macaroni into the casserole. Top with the butternut bacon mixture, then sprinkle with a few goat cheese crumbles. Bake for about 10 – 15 minutes or until the goat cheese is softened.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.