Butternut squash & kale carbonara pasta. Hard to cut into, but totally worth it. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn. This variety of squash is widely cultivated under warmer climates of South.

It's sweet and light when cooked, but also substantial enough to stand up to both long cook times and quick sautés. It's yellow-orange in color and has a smooth surface and an elongated shape. It has a sweet, nutty flavor. You can cook Butternut squash & kale carbonara pasta using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Butternut squash & kale carbonara pasta

🢂 1 bunch of kale.
🢂 1/2 cup of precooked bacon bits.
🢂 1 jar (1 1/2 cup) of alfredo sauce.
🢂 of Buttersquash stuffed pasta (I used frozen medaglioni).
🢂 to taste of fresh ground pepper.

It's a side worth sharing for the autumn season. It's quick, it's easy, you don't need anything fancy, it's healthy.

step by step 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!.