One Pot Creamy Butternut Squash Pasta with Rainbow Chard
This is one of my favorite pasta recipes for fall. It’s creamy, it’s nutty, there’s squash involved and there’s also some healthy, earthy rainbow chard stems and leaves in here to round out flavor and provide us some nutrients. This dish is a lot of fun and you can make it ahead of time similarly to a casserole, then just top with breadcrumbs and cheese and bake until it’s warm and golden brown on top before serving.
This is a great weeknight meal, potluck contribution or even a fun Thanksgiving side. I hope you enjoy it as much as I do!
If you can’t find rainbow chard, kale works great too. Just use the stems in the beginning, then add the chopped leaves at the end.
|1medium yellow onion, sliced|
|1bunch rainbow chard, stems separated from the leaves— both chopped|
|Kosher salt, to taste|
|Extra virgin olive oil|
|3cloves garlic, minced|
|4cups diced butternut squash (smaller the dice, the faster it will cook)|
|1lb dried rigatoni|
|1cup reserved pasta water|
|3/4cup grated Parmesan|
|Juice of 1 lemon|
|1/2cup panko breadcrumbs|