Bacon and Butternut Pasta

The broth, thickened with flour and enriched with fresh cream, forms a savory sauce for this dish. We love the earthy heartiness of kale, which helps balance out the sweetness of pumpkin. You can also use Swiss chard, or for a sharper taste, try replacing it with mustard greens.
Preheat the oven to 400 degrees.Combine the pumpkin and butter in a large bowl; mix well. Spread the pumpkin mixture in a single layer on a baking sheet greased with cooking spray. Bake at 400 ° C for 30 minutes or until the courgettes are tender.Cook pasta for 7 minutes or until almost al dente, without adding salt or fat. Add the cabbage to the pan during the last 2 minutes of cooking. Drain the mixture from the pasta.Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan; crumble. Add the onion to the filling in the pan; cook for 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook for 1 minute, stirring occasionally.In a small saucepan, bring 1 3/4 cups broth to a boil. Combine the remaining 1/4 cup stock and flour in a small bowl, stirring with a whisk. Add the flour mixture, remaining 1/2 teaspoon salt and pepper to the broth. Cook for 2 minutes or until slightly thickened. Remove from heat; add fresh cream.Combine the pumpkin, pasta mixture, bacon, onion mixture, and sauce in a large bowl; mix gently. Place the pasta mixture in a 13-inch x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400 ° C for 25 minutes or until bubbly and lightly browned.