Average Rating: 4.380952TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 4 servings.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
Instructions
- 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.
- 2. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
- 3. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.
Nutrition Facts
1-1/2 cups: 384 calories, 12g fat (2g saturated fat), 0 cholesterol, 344mg sodium, 64g carbohydrate (7g sugars, 6g fiber), 10g protein.
