INGREDIENTS
3 cups
butternut squash
1/2 tsp
fresh rosemary
1 Tbsp
extra virgin olive oil
1 serving
kosher salt
1/4 lb
bacon
1 cup
shallots
2 cloves
garlic
2 Tbsps
flour
2 cups
milk
1 pinch
nutmeg
8 ozs
whole wheat penne
3/4 cup
provolone
1/2 cup
parmigiano reggiano