Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash creamy pasta with kale & bacon topping. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Butternut squash creamy pasta with kale & bacon topping is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Butternut squash creamy pasta with kale & bacon topping is something which I’ve loved my entire life. They’re nice and they look wonderful.
Creamy and flavorful one pot pasta with butternut squash, kale, and parmesan. This is comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what?
To begin with this particular recipe, we have to prepare a few components. You can have butternut squash creamy pasta with kale & bacon topping using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Butternut squash creamy pasta with kale & bacon topping:
- Prepare 1 small butternut squash
- Make ready 2 tablespoon extra virgin olive oil
- Take 1/2 teaspoon dry oregano
- Make ready 1/2 teaspoon Provence dry herbs
- Make ready to taste fresh ground black pepper
- Prepare 1 bunch kale, coarsly chopped
- Take 1/2 cup precooked real bacon bits or bacon strips cut in bits
- Prepare 2 pinch garlic powder
- Prepare 1 1/2 pack long pasta like spaghettis or liguinis
- Make ready to taste freshly grated parmesan cheese
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. Pureed butternut squash is replacing the need for cups and cups of cheese, butter, and cream. And this replacement makes a much more waistline-friendly Back when the squash was cooking, you can start the pasta.
Steps to make Butternut squash creamy pasta with kale & bacon topping:
- Cut the butternut squash in half, lengthwise. Scoop out the seeds and guts. Lay on baking sheet, cut side up.
- Brush cut side with 2 tablespoon of olive oil, one for each half. Sprinkle with dry oregano, Provence herbs and fresh ground black pepper.
- Cook in preheated oven for about one hour at 400° or till a fork easily pierce through.
- Once cooked, put butternut squash aside on counter top to let cool down for about 10 minutes.
- Meanwhile, cook pasta as per package directions. Make sure to keep 2 cups of cooking water when draining.
- 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.
- 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.
- Add in the cooked pasta and mix well. Cover and let sit on the stove at very low heat.
- 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.
- Serve the pasta in butternut squash sauce in 4 plates, topping with kale & bacon mix and freshly grated parmesan cheese.
- Enjoy!
During the last few minutes of boil time. This pasta is a delicious combination of butternut squash, kale, creamy ricotta, and a pop of sage. One Pot, Pastas, Butternut Squash, Kale, Pasta, Dinner, Easy, Main Course, Fall, Vegetarian. 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.
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