Penne With Braised Squash & Greens

Submitted by Bev. E.

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

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 56.69 g center-cut reduced-fat bacon, chopped
• 236.59 ml chopped onion
• 3 garlic cloves, minced
• 0.25 ml crushed red pepper flakes
• 354.88 ml reduced-sodium chicken broth
• 453.59 g butternut squash, peeled and cut into 3/4 inch cubes
• 1892.72 ml swiss chard, stemmed and cut into 1 inch pieces
• 226.79 226.79 g rigatoni pasta or 226.79 g fusilli
• 118.29 ml freshly grated parmesan cheese
• 1.23 ml salt, to taste
• fresh ground pepper, to taste

directions

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.

Reviews

[jessi_mcg]

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!