Winter squash and greens create a winning combination — vibrant colors, soft textures and deep flavors. Choose pasta like oreccheitte (little ears in Italian), fusilli (little spindles) or gigli (lilies) that catch bits of the smooth vegetables in their nooks and crannies.
- 3 cups of peeled, cubed winter squash
- 1 onion, cut into ¼ inch thick wedges
- Olive oil
- 1 bunch chard, stems removed
- 2 cloves garlic, minced
- Red pepper flakes
- ¾ pound pasta
- One large handful toasted walnuts
- Salt and pepper
- Freshly grated Parmesan or Pecorino cheese
- Preheat oven to 400 ° F. Toss squash and onions with enough olive oil to coat. Roast until tender, about 35 minutes. Turn once during cooking.
- Roughly chop chard leaves. Heat some oil in a large skillet over medium heat. Add chard, garlic and a pinch of red pepper flakes. Cook until greens are wilted and tender. Turn off heat.
- About halfway through roasting cycle, bring a large pot of water to boil. Add pasta and a large pinch of salt. Cook al dente, then drain.
- Place roasted vegetable into skillet. Add pasta. Toss ingredients together, adding some extra virgin olive oil to moisten. Place in a serving dish and sprinkle with walnuts and cheese.