Recipe of Award-winning Butternut squash creamy pasta with kale & bacon topping

Hey everyone, hope you are having an amazing day today. 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 tasty. This will be really delicious.

Butternut squash creamy pasta with kale & bacon topping is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Butternut squash creamy pasta with kale & bacon topping is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. 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. Prepare 2 tablespoon extra virgin olive oil
3. Take 1/2 teaspoon dry oregano
4. Prepare 1/2 teaspoon Provence dry herbs
5. Get to taste fresh ground black pepper
6. Make ready 1 bunch kale, coarsly chopped
7. Take 1/2 cup precooked real bacon bits or bacon strips cut in bits
8. Get 2 pinch garlic powder
9. Make ready 1 1/2 pack long pasta like spaghettis or liguinis
10. Take 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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