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Rigatoni with Kale and Butternut Squash

Photo: David Malosh

Hands-on time 20 mins
Total time 1 hr
Yield

Serves 4

Name: Susan Cornett Age: 33 Job: Clinical lab scientist Hometown: Livermore, Calif. Also at her table: Her husband, David, and their son, Joshua, and daughter, Aviel

Ingredients

  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon allspice
  • 1/2 teaspoon pumpkin pie spice
  • 4 cups packed stemmed and chopped kale leaves
  • 1 cup low-sodium chicken broth
  • Salt and pepper
  • 1 1/2 pounds butternut squash, peeled, cubed
  • 8 ounces rigatoni
  • 1/2 cup grated Parmesan
  • 1/2 cup half-and-half
  • 1/4 cup ricotta

Nutrition Information

  • calories 442
  • fat 11 g
  • satfat 5 g
  • protein 21 g
  • carbohydrate 70 g
  • fiber 6 g
  • cholesterol 28 mg
  • sodium 535 mg

How to Make It

  1. In a large skillet over medium heat, cook bacon, stirring, until crispy, about 5 minutes. Transfer bacon to paper towels to drain. Discard all but 1 Tbsp. bacon fat from skillet.

    Chopping Onion
  2. In same skillet over medium heat, sauté onion until translucent, about 4 minutes. Add garlic, spices, kale and 1/4 cup broth. Cook until kale is wilted, 2 to 3 minutes. Season with salt and pepper. Remove from heat.

  3. Bring a large pot of salted water to a boil. In a medium pot, bring squash and remaining broth to a boil. Cover, reduce heat to low and simmer until squash is tender, 12 to 14 minutes. Transfer 1/2 of squash to skillet. Using an immersion blender, puree remaining squash until chunky; add to skillet.

  4. Add rigatoni to boiling water; cook until al dente, about 12 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Add pasta, Parmesan and half-and-half to skillet. Toss quickly over low heat until warmed through, adding pasta water to thin if needed. Season with salt and pepper. Divide into 4 bowls; top with ricotta and bacon.