Simple Way to Prepare Ultimate Butternut squash creamy pasta with kale & bacon topping

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, butternut squash creamy pasta with kale & bacon topping. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut squash creamy pasta with kale & bacon topping is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butternut squash creamy pasta with kale & bacon topping is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook butternut squash creamy pasta with kale & bacon topping using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Butternut squash creamy pasta with kale & bacon topping:

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

Instructions to make Butternut squash creamy pasta with kale & bacon topping:

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!

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