Penne With Braised Squash & Greens

READY IN: 35mins
Recipe by Bev. E.

This recipe was in Eating Well. It is very tasty and I wanted to share.

Top Review by smellyvegetarian

This is delicious! Finally, a recipe for squash that DH and I agree is a keeper! I love the stuff, he doesn't so much. I followed the recipe to a "T"; the only difference being that I used turkey bacon b/c I don't eat pork. I especially loved the subtle warmth from the crushed red pepper. Next time I might be tempted to add lentils or perhaps some walnuts, but just for fun. The recipe is definitely not lacking. Thanks so much for posting!

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil for cooking the pasta.
  2. Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, 3 to 5 minutes.
  3. Transfer to a paper towel.
  4. Pour off fat and add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
  5. Add garlic, and crushed red pepper; cook, stirring for 30 seconds.
  6. Return the bacon to the pan and add broth and squash; bring to a simmer.
  7. Cover and cook for 10 minutes.
  8. Add chard and stir to immerse.
  9. Cover and cook until the squash and chard are tender, about 5 minutes.
  10. Meanwhile, cook pasta until tender, 8-10 minutes or according to package directions.
  11. Drain and return to the pot.
  12. Add the squash mixture.
  13. Parmesan, salt and pepper; toss to coat.
  14. Serve immediately.
  15. For vegetarian variation: Substitute vegetable broth for chicken broth and 4 ounces cubed smoked tofu for the bacon.
  16. Step 2, heat 2 tsp olive oil in skillet.
  17. Add tofu and cook, stirring until lightly browned, 3-5 minute.
  18. Transfer to plate.
  19. Add onion to pan and continue with the recipe.

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