Roasted Butternut Squash & Brie Mac & Cheese with Smoky Bacon

Ingredients

• Squash
• 1 3 lb butternut squash, quartered
• 1 tablespoon olive oil
• salt and pepper
• Sauce
• 2 cups milk
• 6 oz brie cheese, rind removed
• 4 oz extra sharp cheddar, shredded
• 4 oz cream cheese
• 1/8 teaspoon ground nutmeg
• salt & pepper to taste
• 1 lb pasta, cooked
• 4 bacon slices, diced and fried crispy
• Read more at http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html#IH0fFFWOrZwhCTc7.99

Instructions

1. 1 Preheat oven to 400 degrees and place the quartered squash on a baking sheet lined with foil. Drizzle with the olive oil and salt a pepper and wrap tightly with more foil. Bake for 40 minutes, or until fork tender. Remove the seeds and discard and remove pulp to the blender. Puree until smooth. Remove 2 cups and set aside, reserving the remainder for another use.
2. 2 Cook the pasta as directed on the package. In a large pot or large skillet over medium heat, add the milk, cheeses, nutmeg and salt and pepper. Whisk until smooth. Add the 2 cups of squash puree and whisk until smooth. Add the drained, cooked pasta and toss to coat. Top with the crisp bacon bits and serve.
3. Makes 6 Servings
4. Read more at http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html#IH0fFFWOrZwhCTc7.99