Creamy Butternut Squash Pasta with Crispy Kale and Bacon
Created by: Kalemejules
- 9 oz bag of Beet Generation Carrot and Garlic flavor
- 2 large garlic cloves
- 1 medium butternut squash
- 1/2 cup of unsweetened almond milk
- 1/4 cup grated parmesan cheese
- 1 tsp sage
- 1 tsp thyme
- 1 tsp chilli powder
- 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- cracked pepper
- 3 cups chopped kale
- 3 strips of bacon
Chop the butternut in half and de-seed. Drizzle with olive oil and sea salt. Bake at 350 for 45-50 mins. Add the two garlic cloves, unpeeled, to the baking sheet when there is about 20 mins left.
Scoop out the butternut squash and put two cups in a high-power blender. Add almond milk, parmesan cheese, baked garlic cloves, sage, thyme, chili powder, pumpkin pie spice, salt, and pepper. Blend until creamy. This sauce will be thick like a soup. Set aside while you cook pasta
Cook the pasta in boiling salted water as instructed on the bag. While the pasta is cooking place chopped kale on a baking sheet and drizzle with olive oil, salt, pepper, and a dash of chili powder. Bake at 450 until crispy. about 6-10 mins.
Cut the bacon strips into little pieces and cook on the stove top until crispy.
When the pasta is ready, add 1/2-1 cup of pasta water to butternut squash sauce to thin it out. Add to your preference, mine was on the thicker side. Toss the sauce with the cooked noodles and add a little more parmesan cheese.
Top individual pasta bowls with baked kale, crispy bacon, and chili pepper flakes.