Recipes and Cooking Cheesy Butternut Squash Cavatappi Bake 4.1 (98) 13 Reviews Yes, this healthy casserole recipe has bacon! Unlike most healthy casseroles, this dish features plenty of gooey cheese, pasta, and a sprinkle of bacon -- while still staying healthy! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 30, 2013 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 8 mins Bake Time: 20 mins Total Time: 58 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 3 cup peeled and cubed butternut squash 8 ounce dried cavatappi or other elbow macaroni 1 tablespoon butter 8 ounce cremini or button mushrooms, sliced 3 green onions, thinly sliced 2 tablespoon all-purpose flour 1 cup fat-free milk ¼ teaspoon salt ¼ teaspoon ground black pepper 6 ounce fontina cheese, shredded (1 1/2 cups) 2 slices reduced-sodium bacon, cooked and crumbled (optional) Thinly sliced green onions (optional) Directions Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside. Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired. Print Nutrition Facts (per serving) 334 Calories 12g Fat 42g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 334 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 39mg 13% Sodium 366mg 16% Total Carbohydrate 42g 15% Total Sugars 6g Protein 16g Vitamin C 16.9mg 85% Calcium 255mg 20% Iron 2.2mg 12% Potassium 558mg 12% Folate, total 128.3mcg Vitamin B-12 0.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.