Easiest Way to Cook Tasty Butternut squash creamy pasta with kale & bacon topping

Butternut squash creamy pasta with kale & bacon topping. When you have a house full this time of year, turn to this recipe for Pasta with Kale and Creamy Butternut Squash Sauce for dinner. This is a filling, vegetarian dish that's perfect for a Meatless Monday meal. This lightened up pasta recipe has enough rib-sticking power to warm you on the dreariest winter night.

This is comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what? It's actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. You can cook 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. Prepare 2 tablespoon of extra virgin olive oil.
3. Prepare 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. Prepare 1 bunch of kale, coarsly chopped.
7. It's 1/2 cup of precooked real bacon bits or bacon strips cut in bits.
8. You need 2 pinch of garlic powder.
9. Prepare 1 1/2 pack of long pasta like spaghettis or liguinis.
10. Prepare to taste of freshly grated parmesan cheese.

Meanwhile, slice the onions and mince the garlic. Halve any large butternut squash pieces to roughly match smaller pieces. Massage oil and seasoning into squash. Pureed butternut squash replaces the need for cups and cups of cheese, butter, and cream.

Butternut squash creamy pasta with kale & bacon topping instructions

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!.

And this replacement makes a much more waistline-friendly base for your meal. Poured over whole wheat pasta and tossed with kale, you have yourself a perfectly satisfying chilly weather meal. This Butternut Squash Mac and Cheese Is There's plenty of sliced garlic, some butternut squash purée (sweet potato or pumpkin purée work too), and half a can of cannellini beans, infusing the dish with richness. Just before the pasta is done, you stir in several handfuls of baby kale. (I always like to work in leafy greens.) This pasta balances the somewhat sweet squash with sausage, kale, and Romano cheese. The smooth shape of butternut squash makes it easy to work with, but you can substitute your favorite (such as kabocha).