- 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
- 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
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.