Creamy Roasted Butternut Squash, Bacon, & Kale Pasta

5 from 1 vote

An easy weeknight pasta with butternut squash, bacon and kale.

Course Entree

Cuisine Italian

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 477kcal

1 small butternut squash 1 cup squash puree
2 slices bacon
1 Tablespoon butter
½ cup onions chopped
2 cloves garlic minced
½ cup parmesan cheese freshly grated . aout 1 ½ ounces
2 Tablespoons plain whole milk yogurt this is totally optional, I like how the sourness balances the sweet squash, but you can skip it if you want.
3 cups roughly chopped kale or other greens
¼ teaspoon salt
¼ teaspoon cayenne or red pepper flakes
parsley red pepper flakes, or extra parmesan for garnish

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!