- 10 mins
- 45 mins
4.8/5
(4 Votes)
Ingredients
- 4 cups cubed peeled butternut squash
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 pound uncooked linguine
- 2 cups julienned Swiss chard
- 1 tablespoon minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Step 1
•Preheat oven to 350°. Place the squash and onion in a 15x10x1-in.
baking pan coated with cooking spray. Combine the oil and pepper
flakes; drizzle over vegetables and toss to coat.
•Bake, uncovered, 45-50 minutes or until tender, stirring
occasionally.
•Meanwhile, cook pasta according to package directions; drain and
place in a large bowl. Add squash mixture, Swiss chard, sage, salt
and pepper; toss to combine.
Nutritional Facts: 1-1/2 cups equals 384 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 344 mg sodium,
Nutritional Facts: 64 g carbohydrate, 6 g fiber, 10 g protein.
You'll also love
-
FRESH PEACH COBBLER I 4.6/5 (20 Votes) -
Ottoman Empire Burger with Roasted... 4.8/5 (4 Votes)
You'll also love
-
Quick Thai-Style Beef & Peppers... 4.5/5 (22 Votes) -
Ranchero Macaroni Bake 4.8/5 (4 Votes)