Recipe: Delicious Butternut squash creamy pasta with kale & bacon topping

Butternut squash creamy pasta with kale & bacon topping. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta. Mafalda pasta is a perfect match for Mafalda pasta is a perfect match for sautéed kale, which folds right into the pasta's frilly edges. A garnish of walnuts cooked with fragrant rosemary.

It is packed with warming winter vegetables, including hearty squash, cruciferous cauliflower and kale. And this replacement makes a much more waistline-friendly Back when the squash was cooking, you can start the pasta. During the last few minutes of boil time. You can have Butternut squash creamy pasta with kale & bacon topping using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Butternut squash creamy pasta with kale & bacon topping

1. You need 1 of small butternut squash.
2. You need 2 tablespoon of extra virgin olive oil.
3. It's 1/2 teaspoon of dry oregano.
4. Prepare 1/2 teaspoon of Provence dry herbs.
5. You need to taste of fresh ground black pepper.
6. It's 1 bunch of kale, coarsly chopped.
7. You need 1/2 cup of precooked real bacon bits or bacon strips cut in bits.
8. Prepare 2 pinch of garlic powder.
9. Prepare 1 1/2 pack of long pasta like spaghettis or liguinis.
10. It's to taste of freshly grated parmesan cheese.

Skip the tomato marinara and opt for a healthier nutrient-loaded sauce instead. When water in pot comes back to a boil, cook pasta according to package directions. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has. It's healthy, surprisingly easy to make and need I say absolutely delicious!

Butternut squash creamy pasta with kale & bacon topping step by step

1. Cut the butternut squash in half, lengthwise. Scoop out the seeds and guts. Lay on baking sheet, cut side up..
2. Brush cut side with 2 tablespoon of olive oil, one for each half. Sprinkle with dry oregano, Provence herbs and fresh ground black pepper..
3. Cook in preheated oven for about one hour at 400° or till a fork easily pierce through..
4. Once cooked, put butternut squash aside on counter top to let cool down for about 10 minutes..
5. Meanwhile, cook pasta as per package directions. Make sure to keep 2 cups of cooking water when draining..
6. Scoop the flesh from butternut squash, put it in a pot or pan (I've used the same pot I've cooked my pasta in) and make purée with a spatula..
7. Add in the garlic powder and some of the cooking water from the pasta, little by little, till you get a creamy sauce. You might need just 1 cup out of the 2 left aside. Blend it to your taste..
8. Add in the cooked pasta and mix well. Cover and let sit on the stove at very low heat..
9. In a large skillet, fry the bacon bits at medium high heat, addind the chopped kale little by little till it's all wilted. Add fresh ground black pepper, mix well and put aside..
10. Serve the pasta in butternut squash sauce in 4 plates, topping with kale & bacon mix and freshly grated parmesan cheese..
11. Enjoy!.

Deliciously creamy and cheesy with an amazing flavor combination. It's hearty, it's flavorful, and since it's got the kale and squash we can feel okay about the cheesy. Top with fried sage for a healthy, comforting meal. In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking.