Roasted Squash and Chard Pasta

Roasted Squash and Chard Pasta


  • 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.

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

Nutritional Information

Calories per serving: 304
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 1g
Protein per serving: 10g
Fiber per serving: 5g
Cholesterol per serving: 9mg
Iron per serving: 2mg
Sodium per serving: 747mg