Bacon and Butternut Pasta

Ingredients

• 2 slices bacon 
• 5 cups butternut squash cubed peeled ()
• 1 cup crème fraîche 
• 0.5 teaspoon pepper red crushed
• 2 tablespoons flour all-purpose
• 5  garlic clove minced
• 1.5 ounces gruyere cheese shredded
• 4 cups kale chopped
• 2 cups beef broth fat-free divided
• 1 tablespoon olive oil 
• 2 cups onion vertically sliced
• 1 teaspoon salt divided
• 12 ounces .5 oz. macaroni tube-shaped uncooked (short pasta)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated with cooking spray.
3. Bake at 400 for 30 minutes or until squash is tender.
4. Cook pasta 7 minutes or until almost al dente, omitting salt and fat.
5. Add kale to pan during last 2 minutes of cooking.
6. Drain pasta mixture.
7. Cook bacon in a large nonstick skillet over medium heat until crisp.
8. Remove bacon from pan; crumble.
9. Add onion to drippings in pan; cook 6 minutes, stirring occasionally.
10. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.
11. Bring 1 3/4 cups broth to a boil in a small saucepan.
12. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk.
13. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened.
14. Remove from heat; stir in crme frache.
15. Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently.
16. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese.
17. Bake at 400 for 25 minutes or until bubbly and slightly browned.