Winter Squash Pasta Bake with Collard Greens

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Roll deli ham and thinly slice; set aside.

2 . Stage

Mix squash, 1 tablespoon olive oil, and salt in a bowl and place on a baking sheet.

3 . Stage

Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.

4 . Stage

While squash bakes, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup pasta water.

5 . Stage

Heat remaining olive oil in an oven-proof skillet over medium heat. Cook and stir onions and rosemary until onions are translucent, about 5 minutes. Add collard greens and cook and stir until they begin to soften, 4 to 5 minutes. Add ham; cook until greens are soft and ham is warmed through, about 5 minutes. Add cooked pasta and 3/4 cup Parmesan cheese. Slowly add chicken broth and stir. Add pasta water as necessary to achieve a creamy consistency. Add warm squash; season with salt and pepper. Sprinkle with remaining Parmesan cheese.

6 . Stage

Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.