Recipe: Yummy Butternut squash creamy pasta with kale & bacon topping

Butternut squash creamy pasta with kale & bacon topping. Butternut squash and nutritional yeast give the dish a cheesy flavor while the broccoli provides a nice crunch. It's also a great dish to make for a crowd or on Sunday so you can have lunches for the work week. Peel the small butternut squash and cut it in half, removing the seeds with a grapefruit spoon.

And this replacement makes a much more waistline-friendly base for your meal. Poured over whole wheat pasta and tossed with kale, you have yourself a perfectly satisfying chilly weather meal. One Pot, Pastas, Butternut Squash, Kale, Pasta, Dinner, Easy, Main Course, Fall, Vegetarian. To make Butternut squash creamy pasta with kale & bacon topping you need 10 ingredients and just 11 steps. Here is how you cook that.

Ingredients

1. It's 1 of small butternut squash.
2. Prepare 2 tablespoon of extra virgin olive oil.
3. You need 1/2 teaspoon of dry oregano.
4. You need 1/2 teaspoon of Provence dry herbs.
5. It's to taste of fresh ground black pepper.
6. Prepare 1 bunch of kale, coarsly chopped.
7. Prepare 1/2 cup of precooked real bacon bits or bacon strips cut in bits.
8. You need 2 pinch of garlic powder.
9. You need 1 1/2 pack of long pasta like spaghettis or liguinis.
10. Prepare to taste of freshly grated parmesan cheese.

When water in pot comes back to a boil, cook pasta according to package directions. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has. This butternut squash kale pasta is made creamy with cashews instead of milk or cream! The secret to this creamy pasta is cashews!

Butternut squash creamy pasta with kale & bacon topping directions

1. Cut the butternut squash in half, lengthwise. Scoop out the seeds and guts. Lay on baking sheet, cut side up..
2. Brush cut side with 2 tablespoon of olive oil, one for each half. Sprinkle with dry oregano, Provence herbs and fresh ground black pepper..
3. Cook in preheated oven for about one hour at 400° or till a fork easily pierce through..
4. Once cooked, put butternut squash aside on counter top to let cool down for about 10 minutes..
5. Meanwhile, cook pasta as per package directions. Make sure to keep 2 cups of cooking water when draining..
6. Scoop the flesh from butternut squash, put it in a pot or pan (I've used the same pot I've cooked my pasta in) and make purée with a spatula..
7. Add in the garlic powder and some of the cooking water from the pasta, little by little, till you get a creamy sauce. You might need just 1 cup out of the 2 left aside. Blend it to your taste..
8. Add in the cooked pasta and mix well. Cover and let sit on the stove at very low heat..
9. In a large skillet, fry the bacon bits at medium high heat, addind the chopped kale little by little till it's all wilted. Add fresh ground black pepper, mix well and put aside..
10. Serve the pasta in butternut squash sauce in 4 plates, topping with kale & bacon mix and freshly grated parmesan cheese..
11. Enjoy!.

When blended with the butternut squash, they create the creamiest, most decadent sauce that you'd never guess was void of the good stuff. Adapted from a recipe I found while searching for a pasta and butternut squash dish. With a few modifications I made it vegan, gluten-free, soy-free. A bowl of pasta can chase any troubles away, and this bowl can chase away unpleasant people, expensive car repairs, leaky roofs, and the terrors of existential dread. Okay, maybe not that last one, but there's nothing to dread and everything to look forward to in mixing sweet butternut, healthy kale.