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Photo of Butternut squash, kale & bacon pasta bake by WW

Butternut squash, kale & bacon pasta bake

12
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
Satisfying and family-friendly, this colourful pasta bake tastes far more indulgent than it actually is, and makes the perfect comfort food on a cool autumn night

Ingredients

Butternut Squash

500 g, cut into 2cm cubes

Red onion

2 medium, cut into chunks

Rosemary, Fresh

2 sprig(s), picked and finely chopped

Wholewheat Pasta, dry

225 g, fusilli

Kale, raw

200 g

Bacon medallions, raw

8 rasher(s), diced

Garlic

3 clove(s)

Half Fat Crème Frâiche

200 g

Chicken stock cube(s)

1 cube(s), 250ml stock

Cornflour

2 tablespoon(s), level

Parmesan Cheese

25 g, grated

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the squash, onion and rosemary in a roasting tin, mist with cooking spray and season. Roast for 25 minutes, turning halfway, until the squash is soft and slightly golden. Once the veggies are cooked, remove from the oven then reduce the temperature to 200°C, fan 180°C, gas mark 6.
  2. Meanwhile, bring a large pan of water to a boil and cook the pasta to pack instructions. Add the kale for the final minute to wilt. Drain, reserving a ladleful of the pasta cooking water.
  3. Mist a large frying pan with cooking spray and cook the bacon over a medium-high heat for 5-6 minutes. Add the garlic and cook for a further 1 minute, then stir in the crème fraîche, 250ml chicken stock, cornflour and half the Parmesan. Season and simmer for 1 minute then remove from the heat and stir through the pasta, kale and squash mixture. Loosen by adding a little of the reserved pasta water.
  4. Transfer the mixture to a baking dish, top with the remaining Parmesan and bake for 15 minutes.

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