Winter Harvest Pasta
This is a hearty pasta dish that will keep you warm on a cold night! Want to make it vegetarian? Remove the bacon + instead use your favorite veggie-sausage ; )
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Bunch Chopped Kale [1 inch pieces]
- 2 tablespoons Olive Oil
- 2 Cloves Garlic, Minced
- 1 lb Farfalle Pasta
- 1 Butternut Squash, Chopped [we recommend buying the pre-chopped bag from Trader Joe’s!]
- 6 Pieces of Bacon
- Italian or Parmigiano Cheese
#1] Preheat oven to 375 degrees
#2] Chop the butternut squash into evenly sized pieces + in a bowl mix it with olive oil, salt, + pepper. Make sure the butternut squash is fully mixed + covered in the oil + spices!
#3] Chop the pieces of bacon into 1 inch pieces.
#4] Combine the butternut squash + bacon on a baking sheet. Try to spread it all out so that the squash + bacon lie flat on the sheet.
#5] Roast the squash + bacon for 20 minutes. While the butternut squash is roasting, chop the kale + season it with salt + pepper.
#6] After 20 minutes, add the chopped kale + stir everything around on the pan. Put back in the oven for 20 more minutes.
#7] During the final 20 minutes of roasting the squash, kale, + bacon, bring a pot of generously salted water to a boil + add your pasta, cooking for 10-12 minutes.
#8] Drain the pasta + add another tablespoon of olive oil to the pasta. Sprinkle with sea salt.
#9] Add the squash, kale, + bacon to the pasta + stir together. Top with cheese!