Ingredients

The following ingredients have 3 Servings
  • 1 small butternut squash (1 cup squash puree)
  • 2 slices bacon
  • 1 Tablespoon butter
  • ½ cup onions (chopped )
  • 2 cloves garlic (minced)
  • ½ cup parmesan cheese (freshly grated . aout 1 ½ ounces)
  • 2 Tablespoons plain whole milk yogurt
  • 3 cups roughly chopped kale or other greens
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne (or red pepper flakes)
  • parsley (red pepper flakes, or extra parmesan for garnish)

Instruction

  • Turn oven to 350ºF. Cut the squash in half and scoop out the seeds, then roast it cut-side-down until very tender, about 40 minutes.
  • Go ahead and toss the bacon pieces on the baking sheet as well and cook for about 10-12 minutes or until desired doneness. Remove and chop into pieces, then set aside. (You can also cook on the stove if you prefer.)
  • In a medium sauce pot, sauté the onions until translucent, then add the garlic and sauté until fragrant and tender. Place in blender.
  • Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. Reserve 1 cup pasta water. Drain and set aside.
  • When squash is done, let cool briefly, then scoop out the flesh and add to the blender. Add the parmesan and 1/2 cup water. Blend until smooth, adding 1/2 cup, and then 1 cup pasta water as necessary.
  • Meanwhile, saute the kale in the large pot until wilted, add the pasta and squash sauce and stir in the bacon. Adjust seasoning according to taste, then serve!