- 8 slices bacon, diced
- 1 cup thinly sliced onion
- 1 container (18 ounces) Dierbergs Fresh Cut Butternut Squash
- 1 carton (8.25 ounces) chicken stock
- 2 cups half-and-half
- 1 tablespoon Dierbergs flour
- 8 ounces fontina cheese, shredded (about 2 cups)
- Coarse salt and freshly ground black pepper
- 12 ounces penne pasta, cooked and drained according to package directions
- ¼ cup grated parmesan cheese
- 3 tablespoons chopped fresh parsley
In large skillet over medium-high heat, cook bacon stirring occasionally until crisp, about 10 minutes. Remove from pan with slotted spoon and drain on paper towel-lined plate.
Remove all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet, reduce heat, and cook stirring frequently until onion is caramelized, about 10 minutes.
Add squash and stock; simmer stirring occasionally until squash is crisp-tender, about 10 minutes.
In 2-cup glass measure, whisk flour into half-and-half. Stir mixture into skillet; cook stirring frequently until squash is tender and sauce is slightly thickened, about 5 minutes. Stir in fontina until melted. Season with salt and pepper. Stir in cooked pasta and bacon; toss until well mixed.
Place in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray; sprinkle parmesan and parsley over top. Bake in 375°F. oven until heated through, about 15 to 20 minutes.
Serving Size: Per Serving
Cholesterol: 69 mg
Fat: 23 g
Sodium: 540 mg
Carbohydrates: 44 g
Protein: 20 g
Saturated Fat: 13 g