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
6 servings


  • 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


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

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

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

  4. 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. 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. 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.

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