Rating: 4 stars
25 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 7
  • 4 star values: 7
  • 5 star values: 9

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

Hannah Klinger
Recipe by Cooking Light September 2015

Gallery

Credit: Randy Mayor; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

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

Nutrition Facts

339 calories; fat 10g; saturated fat 5.7g; mono fat 2.8g; poly fat 0.7g; protein 18g; carbohydrates 45g; fiber 4g; cholesterol 29mg; iron 3mg; sodium 566mg; calcium 267mg.
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