Squash is one of our favorite vegetables, and this is my husband's preferred fall dish. He looks forward to it all year!
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
Directions
Preheat oven to 350°. Place squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine oil and pepper flakes; drizzle over vegetables and toss to coat.
Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
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.
