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.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Made this for Friendsgiving last year and coming on to leave a review because I’ll also be making it this year!!