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.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
521 Calories
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
Bake in the preheated oven until firm, but tender, about 20 minutes. Turn on the oven's broiler.
Step 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.
Step 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.
Step 6
Place briefly under the broiler until cheese is slightly browned, 2 to 4 minutes.
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
½ pound collard greens - rinsed, trimmed and chopped
