Roasted Butternut Squash and Bacon Pasta

This is similar to Andrea's, but I had a request for it, so I thought I'd post it for others.

3/4 t salt

1/2 t dried rosemary

1/4 t black pepper

3 cups butternut squash, cubed

6 slices bacon, cooked

1 cup thinly sliced onions

8 oz penne pasta, cooked

1/4 cup flour

2 cups milk

3/4 cups shredded provolone cheese

1/3 cup shredded parmesan cheese

Preheat oven to 425.

Combine 1/4 t salt, rosemary and pepper. Place squash on a foil lined baking sheet and sprinkle with spices. Bake for 45 minutes.

Increase oven temp to 450.

Saute shallots in bacon grease; then combine with bacon and cooked squash.

Combine flour and remaining salt in a dutch over (or other heavy bottomed pot) over medium heat. Gradually add milk, stirring constantly until mixture boils. Cook one minute or until slightly thick, stirring constantly. Remove from heat. Add provolone to the milk, and stir until the cheese melts. Add the cooked pasta.

Spoon pasta and sauce mixture into a buttered 9x13 baking pan. Top with squash mixture, then parmesan cheese. Bake at 450 for 10 minutes or until the parmesan begins to brown.