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Continued: Sunday Supper: Pasta with bacon, kale and squash

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  • Last update: November 9, 2013 - 2:00 PM

Cook pasta 7 minutes or until almost al dente (it will continue to cook in the oven). Add kale to pan during last 2 minutes of cooking. Drain pasta mixture.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.

Bring 1 3/4 cups broth to a boil in a small saucepan. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt and pepper to broth. Cook 2 minutes or until slightly thick. Remove from heat; stir in crème fraîche.

Combine squash, pasta mixture, bacon, onion mixture and sauce in large bowl; toss gently. Place pasta mixture in a 9- by 13-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400 degrees for 25 minutes or until bubbly and lightly browned.

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