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Butternut and Chard Pasta Bake

This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois
Butternut and Chard Pasta Bake
Butternut and Chard Pasta Bake Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    9 servings

Ingredients

  • 3 cups uncooked bow tie pasta
  • 2 cups fat-free ricotta cheese
  • 4 large eggs
  • 3 cups frozen cubed butternut squash, thawed and divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground nutmeg
  • 1 cup coarsely chopped shallots
  • 1-1/2 cups chopped Swiss chard, stems removed
  • 2 tablespoons olive oil
  • 1-1/2 cups panko bread crumbs
  • 1/3 cup coarsely chopped fresh parsley
  • 1/4 teaspoon garlic powder

Directions

  • Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining squash. Transfer to a greased 13x9-in. baking dish.
  • In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture.
  • Bake, uncovered, until set and topping is golden brown, 30-35 minutes.
Nutrition Facts
1 cup: 223 calories, 6g fat (1g saturated fat), 83mg cholesterol, 209mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:
  • Janice
    Dec 24, 2020

    We cooked 5 small butternut squash and added gravy on top. I would recommend adding a thin chicken gravy to the bake mix before baking it. That would make it less dry. But it was enjoyable for a once in a while thing.

  • Marcy
    Nov 17, 2020

    Very disappointed in this recipe. It did not state that the squash needed to be already cooked. It took me 2 hours to prepare this. It ended up very dry and tasteless. Needed lots more chard. I tried to doctor it to make it edible but failed. After taking all the time to make it I ended up throwing the whole thing out. What a waste of time and food.

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