Winter Squash Pasta Bake with Collard Greens

Pasta is mixed and baked up with fresh collard greens, sliced deli ham, winter squash, and Parmesan cheese in this one-dish dinner recipe.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 521 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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