Roasted Butternut Squash Pasta

1 t salt
1 t rosemary
1/2 t pepper
6 C peeled, cubed butternut squash
1 lb bacon
1 onion, thinly sliced
1 lb pasta
1/2 C flour
1 t salt
4 C milk
6 oz shredded provolone (or mixed with mozzarella) cheese
1/2 C fresh grated Parmesan cheese

Preheat oven to 425 degrees. Place squash on a greased cookie sheet. Sprinkle with salt, rosemary and pepper. Roast for 45 minutes.

Increase oven to 450 degrees.

Cook bacon until crisp. Cook onion in 1 t of oil until tender. Mix with crumbled bacon and squash. Set aside.

Cook pasta until done. Place in large bowl.

Combine flour and 1 t salt in large pan over medium high heat. Slowly add milk and stir constantly with whisk. Bring to a boil. Cook until slightly thick. Remove from heat and add provolone. Stir until cheese is melted. Pour cheese mixture over pasta. Stir.

Pour into greased 9 x 13 baking dish. Sprinkle with squash mixture. Sprinkle with Parmesan cheese. Bake for 10 minutes.