This is such a great hearty winter pasta and it's surprisingly under 400 calories. We used the creme fraiche as suggested in the original recipe but I will definitely try using light sour cream next time. They taste so similar that I think it would be an easy swap and make the dish even lighter. I'm telling you, this is a standout recipe and one that I will be making again very soon!
|Wish I could say this was my photo but it came from Cooking Light.|
Bacon and Butternut Squash Pasta
** adapted from Cooking Light
Prep/Cook Time: 1 hour and 15 minutes
1 large butternut squash, seeds removed, peeled and cubed
1 tablespoon olive oil
12 ounces uncooked whole wheat rotini pasta
1 bunch kale, chopped
3 bacon slices
2 cups onion, thinly sliced
1 teaspoon salt, divided
5 garlic cloves, minced
2 cups fat-free, lower-sodium chicken broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon crushed red pepper
1 cup crème fraîche (or light sour cream)
1/4 cup shredded Gruyère cheese
Preheat oven to 400°.
Arrange cubed squash in a single layer on a baking sheet coated with cooking spray. Drizzle with olive oil. Bake at 400° for 30 minutes or until squash is tender.
Cook pasta according to directions, till almost al dente, omitting salt. Add kale to pot 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 bacon drippings and 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. Meanwhile, in a small bowl, combine remaining 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in crème fraîche (or light sour cream).
Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 20 minutes or until bubbly and slightly browned.