Ingredients
2 cups cubed peeled butternut squash1 small red onion, chopped4 teaspoons olive oil1/8 teaspoon crushed red pepper flakes1/4 pound linguine1 cup shredded Swiss chard1-1/2 teaspoons minced fresh sage1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
Bake, uncovered, at 350° for 45-50 minutes or until tender, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine.
