½cupparmesan cheesefreshly grated . aout 1 ½ ounces
2Tablespoonsplain whole milk yogurtthis is totally optional, I like how the sourness balances the sweet squash, but you can skip it if you want.
3cupsroughly chopped kale or other greens
¼teaspoonsalt
¼teaspooncayenneor red pepper flakes
parsleyred pepper flakes, or extra parmesan for garnish
Instructions
Turn oven to 350ºF. Cut the squash in half and scoop out the seeds, then roast it cut-side-down until very tender, about 40 minutes.
Go ahead and toss the bacon pieces on the baking sheet as well and cook for about 10-12 minutes or until desired doneness. Remove and chop into pieces, then set aside. (You can also cook on the stove if you prefer.)
In a medium sauce pot, sauté the onions until translucent, then add the garlic and sauté until fragrant and tender. Place in blender.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. Reserve 1 cup pasta water. Drain and set aside.
When squash is done, let cool briefly, then scoop out the flesh and add to the blender. Add the parmesan and ½ cup water. Blend until smooth, adding ½ cup, and then 1 cup pasta water as necessary.
Meanwhile, saute the kale in the large pot until wilted, add the pasta and squash sauce and stir in the bacon. Adjust seasoning according to taste, then serve!