Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash & kale carbonara pasta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Butternut squash & kale carbonara pasta is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Butternut squash & kale carbonara pasta is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook butternut squash & kale carbonara pasta using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Butternut squash & kale carbonara pasta:
- Prepare 1 bunch kale
- Take 1/2 cup precooked bacon bits
- Get 1 jar (1 1/2 cup) alfredo sauce
- Get Buttersquash stuffed pasta (I used frozen medaglioni)
- Prepare to taste fresh ground pepper
Halve squash lengthwise; remove and discard seeds. Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.
Steps to make Butternut squash & kale carbonara pasta:
- In a large pot, bring water to boil
- Add the pasta to boiling water and cook as directed on package
- Meanwhile, rinse and chop kale
- In a large pan, sizzle bacon bits at medium heat and add kale, stirring frequently till kale is cooked, sprinkle with fresh ground pepper, cover and put aside
- While pasta and kale/bacon mix are cooking, reheat alfredo sauce in microwave
- Serve pasta in a plate, add sauce and top with kale/bacon mix
- Enjoy!
Butternut squash is an excellent source of many vitamins and minerals. Butternut squash in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. Once topped with grated Pecorino it is baked until golden and bubbling.
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