Do you have some extra butternut squash or kale that you need to use? This recipe is perfect for using up that last bunch of kale or last squash. It also comes together in just over 30 minutes, so it is a perfect weeknight dish.
The original recipe calls for guanciale, which is an Italian cured meat sourced from pig cheeks. You can easily substitute low-sodium or turkey bacon for this recipe! You can also use any pasta shape you desire. We suggest using a whole-wheat or chickpea pasta for added nutrients and flavor.
The butternut squash adds lots of vitamins and minerals to the dish, including Vitamins A and C and is rich in carotenoids. Kale also boats an impressive nutrient profile as it includes Vitamins A, C, K, B6, potassium, calcium, and others!
We’ll take any excuse to try a new pasta dish.
Recipe and photo from Food 52. Link here.