Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, butternut squash creamy pasta with kale & bacon topping. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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?
Butternut squash creamy pasta with kale & bacon topping is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Butternut squash creamy pasta with kale & bacon topping is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have butternut squash creamy pasta with kale & bacon topping using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Butternut squash creamy pasta with kale & bacon topping:
- Take 1 small butternut squash
- Get 2 tablespoon extra virgin olive oil
- Make ready 1/2 teaspoon dry oregano
- Take 1/2 teaspoon Provence dry herbs
- Get to taste fresh ground black pepper
- Make ready 1 bunch kale, coarsly chopped
- Make ready 1/2 cup precooked real bacon bits or bacon strips cut in bits
- Get 2 pinch garlic powder
- Take 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. A bowl of pasta can chase any troubles away, and this bowl can chase away unpleasant people, expensive car repairs, leaky roofs, and the terrors of existential dread. Okay, maybe not that last one, but there's nothing to dread and everything to look forward to in mixing sweet butternut, healthy kale.
Instructions 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!
Butternut squash transforms into a silky sauce by using an immersion blender. Martha & Marley Spoon paired it with crunchy kale chips and toasted hazelnuts to add even more crunch and contrast to the creamy pasta. 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 salt has.
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