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.)
Directions
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.
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.
The Star Tribune’s new restaurant finder matches your mood with an eatery recommended by our food team.
