Ok I did change this up a bit because I didn't have all the ingredients on hand. Replaced kale with spinach. Used 4 bacon slices. The sauce I used chicken broth, milk, cream cheese and Greek yogurt with a pinch of nutmeg and crushed pepper and added some Parmesan cheese. Then I sprinkled the top with a a little Gorgonzola. It really was great! My husband even really enjoyed and I was worried he wouldn't care for it! Would definitely try it next time with sour cream and Gruyere though!
Bacon and Butternut Pasta
Broth, thickened with flour and enriched with crème fraîche, forms the savory sauce in this dish. We like the earthy heartiness of kale, which helps balance the sweetness from the squash. You could also use Swiss chard, or for a more peppery bite, try substituting mustard greens.
More From Cooking Light
Total: 1 Hour, 15 Minutes
- Calories: 388
- Fat: 15.4g
- Saturated fat: 8.3g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.7g
- Protein: 12.1g
- Carbohydrate: 51.4g
- Fiber: 4.8g
- Cholesterol: 36mg
- Iron: 2.9mg
- Sodium: 475mg
- Calcium: 166mg
- 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
- 1. Preheat oven to 400°.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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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