Sink your teeth into this hearty pasta gratin. It has all the fall flavours we’re craving this time of year: sweet squash, smoky bacon and melt-in-your-mouth cheesy goodness.
- Prep time 25 minutes
- Total time 1 hour & 5 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2021
Preheat oven to 400°F. On baking sheet, combine squash and oil; season with salt and pepper. Arrange squash in single layer and bake until tender but still slightly firm, about 20 minutes. Leave oven on.
Meanwhile, in large saucepan of boiling salted water, cook penne until al dente, 8 to 10 minutes. Drain and set aside.
In saucepan, cook bacon over medium heat, stirring, until golden brown, about 5 minutes. Transfer bacon to paper towel-lined plate. Degrease pan, leaving 2 tbsp cooking fat. Add garlic, walnuts and sage; cook, stirring often, about 1 minute. Add roasted squash and bacon; cook for 2 minutes. Stir in broth and tomato sauce; bring to boil. Add pasta and toss to coat.
Transfer penne mixture to baking dish or ovenproof skillet. Sprinkle with cheese and bake until cheese is melted and golden, 8 to 10 minutes.
Nutritional facts Per serving: about
- Calories 600
- Total fat 27 g
- Saturated fat 9 g
- Cholesterol 55 mg
- Sodium 1050 mg
- Total carbohydrate 63 g
- Fibre 6 g
- Sugars 10 g
- Protein 26 g
- Iron 3.8 mg