Roasted Squash And Chard Pasta

• 4 cups (1/2-inch) peeled cubed butternut squash
• 2 cups (1-inch) diced red onion
• 4 tablespoons olive oil, divided
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 pound castellane or orecchiette pasta (such as Barilla)
• 4 cups torn Swiss chard leaves, stems discarded (about 5 ounces)
• 2 teaspoons finely chopped fresh sage
• 3 bacon slices, cooked crisp, cut into 1/2-inch pieces
• 1/4 cup (1 ounce) shaved fresh Parmesan cheese

1. Preheat oven to 450u0b0.
2. Toss the squash and onion in a large bowl with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a nonstick baking sheet, and bake 25 minutes, turning until tender and browned.
3. Cook the pasta according to package directions until al dente. Place chard in a large bowl. Drain the pasta in a sieve over the bowl of chard; let stand 1 minute. Drain chard well; squeeze out excess water. Toss with pasta in a large bowl along with roasted squash and onion, remaining 2 tablespoons oil, remaining salt and pepper, sage, and bacon. Top with cheese and serve.

butternut squash, red onion, olive oil, salt, freshly ground black pepper, pasta, torn swiss chard, fresh sage, bacon, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-squash-chard-pasta (may not work)