Roasted Squash and Chard Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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