Sunday Supper: Pasta with bacon, kale and squash

  • Updated: November 9, 2013 - 2:00 PM

Bacon, Kale and Butternut Pasta

Serves 8.

Note: Not a fan of kale? Try Swiss chard or mustard greens. Crème fraïche is a thickened cream similar to sour cream, which could be substituted. From “Cooking Light Pick Fresh Cookbook,” by the editors of Cooking Light.

5 c. (1/2 -in.) cubed, peeled butternut squash

• 1 tbsp. olive oil

• Cooking spray

12 oz. uncooked ziti (short, tube-shaped pasta)

• 4 c. chopped kale

• 2 slices bacon

• 2 c. sliced onion

• 1 tsp. salt, divided

• 5 garlic cloves, minced

2 c. fat-free, lower-sodium chicken broth, divided

• 2 tbsp. flour

• 1 c. crème fraîche (see Note)

1 1/2 oz. Gruyère cheese (about 1/3 c.)


Preheat oven to 400 degrees. Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated with cooking spray. Bake for 30 minutes or until squash is tender.

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