- 5 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- Cooking spray
- 12 ounces uncooked ziti (short tube-shaped pasta), campanile, or other short pasta
- 4 cups chopped kale
- 2 bacon slices
- 2 cups vertically sliced onion
- 1 teaspoon salt, divided
- 5 garlic cloves, minced
- 2 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon crushed red pepper
- 1 cup crème fraîche
- 1/3 cup (about 1 1/2 ounces) shredded Gruyère cheese
- calories 388
- fat 15.4 g
- satfat 8.3 g
- monofat 2.2 g
- polyfat 0.7 g
- protein 12.1 g
- carbohydrate 51.4 g
- fiber 4.8 g
- cholesterol 36 mg
- iron 2.9 mg
- sodium 475 mg
- calcium 166 mg
How to Make It
Preheat oven to 400°.
Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until squash is tender.
Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Add kale to pan during last 2 minutes of cooking. Drain pasta mixture.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.
Bring 1 3/4 cups broth to a boil in a small saucepan. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in crème fraîche.
Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until bubbly and slightly browned.
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