Monday, August 13, 2012

Bacon and Butternut Pasta

This recipe comes to us from Matt and Brandi, who pick their share up at Hot Metal Bridge Faith Community in the South Side on Sundays.

1 medium butternut squash, cubed into 1/2 inch pieces
1 TB olive oil
Cooking spray
1 1b of your favorite pasta
4 C chopped kale
2 slices bacon (we used turkey bacon)
1-2 red spring onions, chopped
2 cloves garlic, minced
2 C chicken or vegetable broth
2 TB flour
1/2 tsp. red pepper flakes
1 container plain Greek yogurt (6 oz.)
1/3 to 1/2 C shredded Gruyere

1. Preheat oven to 400 degrees.
2. Combine squash and olive oil in a large bowl.  Arrange mixture in a single layer on a baking sheet coated with cooking spray.  Bake for 30 minutes, or until squash is tender.
3. While squash is baking, bring water to a boil for the pasta.  Cook pasta for about 7 minutes.  Add kale during the final 2 minutes of cooking.  Drain pasta mixture.
4. Cook bacon in a nonstick pan until crispy.  Remove from pan and crumble.  Add onion to the pan, and cook for about 6 minutes.  Add garlic and 1/2 tsp. of salt and cook for 2-3 minutes.
5. Bring 1 3/4 C of the broth to a boil in a small saucepan.  Combine flour, red pepper flakes, 1/2 tsp. salt, and remaining 1/4 C broth in a small bowl with a whisk.  Add this flour mixture to the broth in the saucepan.  Cook for 3 minutes, and remove from heat.  Stir in the yogurt.
6. Combine all the elements (squash, pasta/kale, bacon, onion mixture, and sauce) in a large bowl, and toss.
7. Place mixture in a 13 x 9 dish coated with cooking spray.  Bake for 25 minutes at 400 degrees.

No comments:

Post a Comment