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.

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5 from 1 Review

Ingredients

Adjust Servings
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)
4 oz.
1lb dried rigatoni
1cup reserved pasta water
3/4cup grated Parmesan
Juice of 1 lemon
1/2cup panko breadcrumbs

Directions

1.

Preheat the oven to 425 degrees F.
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2.

Season an oven safe Dutch oven with 2 generous swirls of olive oil. Set heat to medium. Add the onion and Swiss chard stems with a generous pinch of kosher salt. Cook until the onions are softened, 5-7 min.
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3.

Add the chopped garlic and cook until fragrant, about 2 min. Turn the heat off. Add the butternut squash to the skillet and season generously with olive oil, until all of the squash is coated. Add a generous pinch of salt and pepper and toss with the squash.
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4.

Place the 4 oz block of cream cheese in the center of the Dutch oven. Cover with squash cubes. Bake uncovered for 40 minutes.
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5.

10 minutes before the squash bake is done, cook rigatoni according to package until 2 minutes before al dente.
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6.

Remove the squash from the oven and mash it together with the cream cheese with a whisk. Whisk until creamy (leave chunks to taste.)
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7.

Transfer the pasta to the squash sauce along with 1/2 cup grated Parmesan and 1 cup of pasta water. Mix until combined, then add the rainbow chard leaves and lemon juice. NOTE: If you don’t like lemon, skip the lemon juice, or just serve with lemon wedges for everyone to adjust to their own taste. Top with remaining 1/4 cup of Parmesan and breadcrumbs. Broil on high for 2-3 min until golden brown. Enjoy!
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1 Comment

  • Grace H

    Made this for Friendsgiving last year and coming on to leave a review because I’ll also be making it this year!!

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