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Roasted Squash and Chard Pasta

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


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.