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One Pot Creamy Butternut Squash Pasta with Rainbow Chard

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Ingredients 

  • 1 medium yellow onion sliced
  • 1 bunch rainbow chard stems separated from the leaves— both chopped
  • Kosher salt to taste
  • Extra virgin olive oil
  • 3 cloves garlic minced
  • 4 cups diced butternut squash smaller the dice, the faster it will cook
  • 4 oz.
  • 1 lb dried rigatoni
  • 1 cup reserved pasta water
  • 3/4 cup grated Parmesan
  • Juice of 1 lemon
  • 1/2 cup panko breadcrumbs

Directions 

  • Preheat the oven to 425 degrees F.
  • 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.
  • 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.
  • Place the 4 oz block of cream cheese in the center of the Dutch oven. Cover with squash cubes. Bake uncovered for 40 minutes.
  • 10 minutes before the squash bake is done, cook rigatoni according to package until 2 minutes before al dente.
  • Remove the squash from the oven and mash it together with the cream cheese with a whisk. Whisk until creamy (leave chunks to taste.)
  • 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!