Winter Squash Pasta Bake with Collard Greens
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Winter Squash Pasta Bake with Collard Greens

1. Deli ham - 8 ounces
2. Hubbard squash - cut into chunks and seeds removed - 3 pounds
3. Olive oil, divided - 2 tablespoons
4. Salt and ground black pepper to taste - 2 tablespoons
5. Elbow macaroni - 1 (16 ounce) package
6. Onion, finely chopped - 1 small
7. Chopped fresh rosemary - 1 tablespoon
8. Collard greens - rinsed, trimmed and chopped - ½ pound
9. Grated Parmesan cheese, divided - 1 cup
10. Chicken broth - 1 cup

How to cook deliciously - 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.