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

Recipe by Health September 2002

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

304 calories; fat 14g; saturated fat 3g; mono fat 8g; poly fat 1g; protein 10g; fiber 5g; cholesterol 9mg; iron 2mg; sodium 747mg.
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