Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, butternut squash creamy pasta with kale & bacon topping. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Butternut squash creamy pasta with kale & bacon topping is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Butternut squash creamy pasta with kale & bacon topping is something which I have loved my entire life.
Plus, it's unbelievably creamy without actually containing any cream. There's so much to love about this dish, beyond the easy cleanup (but that too). 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.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Butternut squash creamy pasta with kale & bacon topping:
- Take 1 small butternut squash
- Make ready 2 tablespoon extra virgin olive oil
- Prepare 1/2 teaspoon dry oregano
- Get 1/2 teaspoon Provence dry herbs
- Get to taste fresh ground black pepper
- Prepare 1 bunch kale, coarsly chopped
- Prepare 1/2 cup precooked real bacon bits or bacon strips cut in bits
- Prepare 2 pinch garlic powder
- Get 1 1/2 pack long pasta like spaghettis or liguinis
- Prepare to taste freshly grated parmesan cheese
Use gluten-free pasta, zucchini noodles or other veggie noodles if desired. This gourmet, seasonal pasta showcases creamy roasted butternut squash—already peeled and cut for easier prep! 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.
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!
This butternut squash pasta is like an ode to cooler weather. It is packed with warming winter vegetables, including hearty squash, cruciferous cauliflower and kale. Special Diet Notes: Butternut Squash Pasta with Creamy Roasted Cauliflower Sauce. 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.
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