A little time consuming, but well worth the effort! If possible, buy pre-cubed squash to save some time. Don’t worry about making too much, this dish is great as leftovers!
5 cups peeled and cubes butternut squash
1 Tbsp olive oil
12 oz uncooked ziti (or campanile)
4 cups chopped kale
2 bacon slices
2 cups vertically sliced onion
1 tsp salt, divided
5 garlic cloves, minced
2 cups low-sodium chicken broth
2 Tbsp flour
1/2 tsp crushed red pepper
1 cup crème fraîche
1/3 cup shredded Gruyère cheese
1. Preheat oven to 400 degrees F.
2. Combine squash and oil in a bowl, toss well to combine. Arrange squash in a single layer on a cooking sheet coated with cooking spray. Bake at 400 degrees F for 30 minutes or until squash is tender.
3. Cook pasta 7 minutes or until almost al dente. Add kale during the last 2 minutes of cooking. Drain well.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, crumble. Add onion to bacon fat in pan, cook 6 minutes – stirring occasionally. Add 1/2 tsp 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 – stir well with a whisk.
6. Add flour mixture, remaining 1/2 tsp salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat and stir in crème fraîche.
7. Combine squash, pasta misture, bacon, onion mixture, and sauce in a large bowl. Toss gently. Place pasta mixture in a 13×9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake at 400 degrees F for 25 minutes or until bubbly and slightly browned.
Yield: 8 servings (388 calories, 15.4 g total fat, 8.3 g saturated fat, 12.1 g protein, 51.4 g carbohydrate, 4.8 g fiber, 36 mg cholesterol)
Cooking Light, January 2012