Recipe Instructions Updated on May 10, 2021.
Roasted Butternut Squash Pasta with Chard
NOTE: If you would prefer to use roasted garlic in this recipe, you can roast the 3 cloves (wrapped in foil) on the same tray as the butternut squash. Remove after 45 minutes. Add to the sauce (in the blender) rather than to the pan with the onions.
- High-Speed Blender
- 1 medium butternut squash
- 1/2 pound whole wheat penne pasta or other whole grain pasta
- 1 large onion diced small
- 3 cloves garlic crushed
- 1 1/2 cups of the roasted butternut squash
- 3/4 cup dry white wine
- 3 splashes liquid smoke
- 1/2 t ground sage
- 1/4 cup cashews soaked in water for at least 4 hours if not using high-speed blender
- 1 1/2 cups veggie broth
- 2 T white or yellow miso paste
- 1 bunch chard Washed well, stems removed, patted dry and chopped finely
- 1/4-1/2 t salt (optional)
- black pepper to taste
- Preheat oven to 425 degrees (400 degrees convection).
- Cut the butternut squash into large chunks and remove the seeds. Place face down onto a parchment paper-lined rimmed baking sheet. Roast for around 1 hour or until tender when fork is inserted into the pieces. Set aside to cool. ALTERNATIVE WHOLE SQUASH ROASTING METHOD HERE
- In a large skillet, steamfry the onions with a little water until tender and just turning golden. Add in the crushed garlic and cook another 2 minutes. Add in the wine, liquid smoke, and sage. Stir for one more minute. Place mixture in the blender with 1 1/2 cups of the roasted Butternut squash, cashews, miso, broth, salt, and black pepper. Blend until smooth and creamy. Set aside.
- Cook the pasta according to package directions. Drain well.
- While cooking the pasta, place your chopped greens with 2 T of water in the skillet you used for the onions mixture. Cover and cook for 5 minutes–until just starting to change from bright green to a more dull green color. Add the Butternut squash sauce from the blender into the greens in the skillet and simmer (covered) for a few minutes while you are cooking the pasta.
- Add well-drained pasta into the skillet and make sure it is coated thoroughly.
- Serve warm with small chunks of the remaining roasted butternut squash on top of the pasta.