A Flavor Trifecta

Wanna know a secret?  My dirty little secret?  I love bacon.  No seriously, I do.  Bacon is one of only two hurdles that has stopped me from becoming 100% vegetarian.  That, and my love for sushi.  If I were on death row and had one last meal, it would be sushi.  Sushi wrapped in bacon.  Because bacon is magic.
I can’t remember how I originally acquired this recipe.  It was either from one of the many food blogs I read, or my mother photocopied it and mailed it to me.  Either way, it is awesome and you should make it!  Like right now.
Butternut Squash, Bacon, & Rosemary Pasta

3 cups butternut squash, cut into 1″ cubes
1 small onion, chopped
1 tbsp rosemary, chopped
1/4 tsp fresh ground pepper
2 cups milk (I used 1%)
1/3 cup grated Parmesan
3/4 tsp salt, divided
8 oz Pasta (I used rigatoni)
1/4 cup all-purpose flour
3/4 cup shredded cheddar
4 slices bacon (I think the actual recipe called for more)
Combine 1/4 tsp salt with rosemary and pepper.  Toss with squash.  Place on foil lined baking sheet.  Bake @ 425°F for 40 minutes, or until lightly browned.
Increase oven to 450°F and begin cooking pasta, but omit any additional salt.  Cook bacon until crisp, then chop.  Reserve some grease and add onion to the pan, sauté until tender.  Combine flour with remaining salt and add to onions, cook for several minutes.  Slowly add milk, stirring continually with a whisk.  Bring to a boil; cook one minute stirring constantly.
Remove from heat and add cheese, whisk until melted.  Stir in pasta and coat well; add squash and bacon.  Gently combine as to not squash, the, um, squash.  Spoon into a greased 11×7″ pan and sprinkle with parm.  Bake for 10 minutes.
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