Recipe: Pasta with Onion, Greens and Butternut Squash (using Swiss chard)

PASTA WITH ONION, GREENS AND BUTTERNUT SQUASH

1 (1 3/4 pound) butternut squash, peeled and cut into 1-inch dice (4 cups cubed)
1/4 cup olive oil, divided use
1 teaspoon salt, divided use
1/2 teaspoon cumin
2 cups chopped onion
8 ounces mixed-grain bow tie or penne pasta
1 pound chard, trimmed and shredded (about 12 cups shredded)
2 cans (15 ounces each) low-sodium white beans, drained and rinsed
3 tablespoons lemon juice
1/4 cup grated Parmesan cheese

Preheat the oven to 475 degrees F. Coat a baking sheet with cooking spray.

Toss squash with 1 tablespoon oil, 1/2 teaspoon of the salt and cumin. Place in single, uncrowded layer on baking sheet and roast until squash is fork-tender, 20 to 24 minutes.

Meanwhile, heat 1 tablespoon olive oil in large, nonstick skillet over medium high. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until onion is very soft and browned, 15 to 17 minutes.

Cook pasta in plenty of lightly salted boiling water according to package directions. Three to 4 minutes before it is finished cooking, add the chard to the pot. Just before draining, add the beans.

Toss pasta with the lemon juice, remaining 1/4 teaspoon salt and remaining 2 tablespoons olive oil. Toss with the squash, caramelized onions and Parmesan.

Makes 6 servings
Source: Newsday