Name: Winter Squash Pasta Bake with Collard Greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 8 ounces deli ham; 3 pounds hubbard squash - cut into chunks and seeds removed; 2 tablespoons olive oil, divided; salt and ground black pepper to taste; 1 (16 ounce) package elbow macaroni; 1 small onion, finely chopped; 1 tablespoon chopped fresh rosemary; 0.5 pound collard greens - rinsed, trimmed and chopped; 1 cup grated Parmesan cheese, divided; 1 cup chicken broth

Winter Squash Pasta Bake with Collard Greens

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This is a lovely, wholesome one-dish pasta and collard greens dinner that lends itself well to substitution. This is a great meal by itself with just garlic bread and a crisp Riesling.

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

8 ounces deli ham
3 pounds hubbard squash - cut into chunks and seeds removed
2 tablespoons olive oil, divided
salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
1 small onion, finely chopped
1 tablespoon chopped fresh rosemary
½ pound collard greens - rinsed, trimmed and chopped
1 cup grated Parmesan cheese, divided
1 cup chicken broth

Directions

Preheat the oven to 425 degrees F (220 degrees C). Roll deli ham and thinly slice; set aside.
Mix squash, 1 tablespoon olive oil, and salt in a bowl and place on a baking sheet.
Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.
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.
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.
Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.

Cook's Note:

You can use fusilli (corkscrew) pasta instead of macaroni.

Nutrition Facts (per serving)

521	Calories
12g	Fat
80g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 521
% Daily Value *
Total Fat 12g	16%
Saturated Fat 4g	19%
Cholesterol 31mg	10%
Sodium 878mg	38%
Total Carbohydrate 80g	29%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 27g
Vitamin C 39mg	196%
Calcium 254mg	20%
Iron 4mg	23%
Potassium 992mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.