Some of you may have noticed that I have started, with baby steps, making my own recipes. It’s not so much that I don’t have the skills (though they aren’t chef-worthy by any means), it’s more that I don’t have the time. I am super busy. I am a full-time teacher, I have two blogs that I post to every day, and I have a photography business that is just going crazy right now. If you are curious, and on Facebook – check out my fall sessions on my Facebook page – Pamela Greer Photography – I am so blessed to be able to photograph such sweet families.
So, yes my plate is full. With pasta! Ha. Ha. Sorry. Lame-o. Anyway, I am busy, but I am trying to make up some of my own recipes. I plan on trying to do this fairly regularly – because you know what? They aren’t half bad. As a matter of fact, this one especially was very, very nice. Absolutely perfect for fall!
This came together because I had gotten a butternut squash from my CSA and also some collards. The collards weren’t really enough to do anything to collardly with, so I decided to use them in this pasta dish. I also decided it needed bacon. Because really, everything needs bacon – even donuts I’ve been told, though I haven’t had the pleasure yet.
So, make this. It’s yummy. Yay, me.
Pasta with Butternut Squash, Collards and Bacon
- 1 small butternut squash, peeled and chopped into a 3/4 inch dice
- Small bunch of collards (about 8 leaves), thinly sliced
- 1 garlic clove minced
- 5 thick slices of bacon, diced
- olive oil
- rosemary salt (more about this later) – or regular salt
- fresh ground black pepper
- 8 oz pasta (I used a shell type that I had in my pantry)
Preheat oven to 400. Line a cookie sheet with parchment paper if you’d like (I always like – less mess). Toss butternut squash with a generous drizzle of olive oil, rosemary salt (or regular) and fresh ground black pepper. I just do this on the cookie sheet unless I know I’m going to store the leftovers in a big glass bowl – then I’ll use that. Spread out in an even layer and roast for about 40 minutes.
While squash is roasting, heat a large pot of boiling salted water. Add pasta and cook when the squash is almost finished.
While squash is roasting and pasta is boiling, add bacon to a large skillet. Cook over medium heat until bacon is crisp (I like to do mine longer over a lower heat so that there is less splatter). Remove bacon with a slotted spoon, add garlic to bacon grease in pan and saute for about a minute, then add the collards and season with salt and pepper. Toss the collards well until they are coated in the lovely bacon fat. Then if you want them more tender than just a saute, cover with a lid and let them steam/saute for about 10 minutes.
Then add pasta and bacon to the skillet and toss to combine, adding more salt and pepper if necessary and a drizzle of olive oil if it seems to dry.
The beauty of this dish is that even though everything comes together at the end, you can let something rest for awhile if your timing is a bit off, it all get’s warmed up nicely at the final toss.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.