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TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 2 servings

Ingredients

  • 2 cups cubed peeled butternut squash
  • 1 small red onion, chopped
  • 4 teaspoons olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 pound linguine
  • 1 cup shredded Swiss chard
  • 1-1/2 teaspoons minced fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 377 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 345 mg sodium, 65 g carbohydrate, 6 g fiber, 10 g protein.

Directions

  1. Place the squash and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
  2. Bake, uncovered, at 350° for 45-50 minutes or until tender, stirring occasionally.
  3. 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. Yield: 2 servings.
Originally published as Roasted Butternut Linguine for Two in Taste of Home

Nutritional Facts

1-1/2 cups equals 377 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 345 mg sodium, 65 g carbohydrate, 6 g fiber, 10 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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