Photo: Randy Mayor; Styling: Missie Neville Crawford
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups)

Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can't find frozen butternut puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin.

$8.15 for six servings

How to Make It

Step 1

1 Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.

Step 2

Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

Step 3

Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.

Step 4

Add pasta; cover, ­reduce heat, and ­simmer 5 minutes, ­stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.

Step 5

5 Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.

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