Roasted Squash and Chard Pasta

Castellane is a conch shell-shaped pasta that holds the squash in its folds. If can't find it, use orecchiette or shells.
Makes 6 servings


+ Add To Shopping List
4 cups (1/2-inch) peeled cubed butternut squash
2 cups (1-inch) diced red onion
4 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound castellane or orecchiette pasta (such as Barilla)
4 cups torn Swiss chard leaves, stems discarded (about 5 ounces)
2 teaspoons finely chopped fresh sage
3 bacon slices, cooked crisp, cut into 1/2-inch pieces
1/4 cup (1 ounce) shaved fresh Parmesan cheese


Preheat oven to 450°.

Toss the squash and onion in a large bowl with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a nonstick baking sheet, and bake 25 minutes, turning until tender and browned.

Cook the pasta according to package directions until al dente. Place chard in a large bowl. Drain the pasta in a sieve over the bowl of chard; let stand 1 minute. Drain chard well; squeeze out excess water. Toss with pasta in a large bowl along with roasted squash and onion, remaining 2 tablespoons oil, remaining salt and pepper, sage, and bacon. Top with cheese and serve.

Created date

October 2003

Nutritional Information

Calories 304
Fat 14 g
Satfat 3 g
Monofat 8 g
Polyfat 1 g
Protein 10 g
Fiber 5 g
Cholesterol 9 mg
Iron 2 mg
Sodium 747 mg