Directions
- Preheat oven to 180°C. Line a large baking tray with baking paper. Place butternut on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 20 to 25 minutes or until golden and tender. Set aside.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until just tender. Drain. Place in a large bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken. Reduce heat to medium. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Add bacon to pan. Cook for 2 to 3 minutes each side or until golden. Roughly chop bacon and chicken. Add to pasta.
- Step 4 Melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Stir in milk until smooth. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Stir in the cheese. Season with salt and pepper.
- Step 5 Lightly grease a 12 cup-capacity ovenproof dish. Add butternut, spinach and sauce to pasta mixture. Stir to combine. Spoon into prepared dish. Sprinkle with Parmesan. Bake for 20 minutes or until golden. Serve.
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