- 4 cups peeled butternut squash, cubed
- 2 cups red onion, thickly sliced
- 4 slices bacon, chopped
- 1 tablespoon chopped fresh rosemary
- 4 tablespoons extra-virgin olive oil
- kosher salt and black pepper
- 1 pound penne pasta
- 6 ounces chard leaves, stems removed
- 2 ounces Parmesan cheese
- Preheat the oven to 450 degrees F. Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle with salt and pepper. Roast until tender and browned, 20 to 25 minutes.
- Meanwhile, cook pasta according to package directions until al dente. Place the chard in a large bowl. Put a colander over the bowl and drain pasta over chard. Let chard sit 1 minute; drain well and squeeze out excess water.
- Toss chard with pasta, squash mixture, and remaining 2 tablespoons oil. Season with additional salt and pepper to taste. Toss with Parmesan cheese and serve.