Best 4 Butternut And Chard Pasta Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our exquisite Butternut and Chard Pasta Bake, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender butternut squash, vibrant Swiss chard, and savory Italian sausage, all harmoniously combined with a creamy béchamel sauce and nestled in a bed of al dente pasta. Indulge in the rich, earthy flavors of the butternut squash, perfectly complemented by the slightly bitter notes of the chard and the savory kick of the sausage. The velvety béchamel sauce adds a touch of decadence, while the pasta provides a satisfying base for this hearty and comforting meal.

Unleash your inner chef with our step-by-step guide, meticulously crafted to ensure your pasta bake turns out perfectly. Discover the art of creating a creamy béchamel sauce, the secret to succulent butternut squash, and the technique for wilting chard to perfection. Additional recipes in this article offer exciting variations on this classic dish, including a vegan version and a one-pot pasta bake for those who love quick and easy meals.

Elevate your cooking skills and impress your loved ones with this delightful Butternut and Chard Pasta Bake. Whether you're a seasoned home cook or just starting your culinary adventure, this recipe will guide you towards creating a dish that is both delicious and visually stunning.

Here are our top 4 tried and tested recipes!

ROASTED BUTTERNUT LINGUINE



Roasted Butternut Linguine image

Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. -Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

4 cups cubed peeled butternut squash
1 medium red onion, chopped
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/2 pound uncooked linguine
2 cups julienned Swiss chard
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. 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, 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

Nutrition Facts : Calories 384 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein.

BUTTERNUT SQUASH PASTA CASSEROLE



Butternut Squash Pasta Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound short pasta, such as penne, gemelli or trofie
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups frozen diced butternut squash
Kosher salt and freshly ground black pepper
1 quart chicken or vegetable stock
1 cup frozen peas
1 jarred roasted red pepper, finely chopped
One 4-ounce log fresh goat cheese, broken into small pieces
1 small head cauliflower, grated on the large holes of a box grater
1 cup shredded mozzarella
1/4 cup grated Parmesan
3 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
  • Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
  • Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
  • Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.

Provided by JNADRIG

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 8

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
  • Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE



Butternut squash, sausage, spinach & mushroom pasta bake image

Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Yield Serves 4-6

Number Of Ingredients 17

1 tbsp cider or white wine vinegar
2 tbsp olive oil , plus extra for the dish
1 butternut squash (about 900g), peeled, deseeded and cut into 2-3cm cubes
pinch of chilli flakes
6 sausages (about 400g)
50g unsalted butter
small bunch of sage (about 10 leaves)
50g plain flour
600ml whole milk , plus extra for topping up, if needed
½ nutmeg , grated
40g grated parmesan , plus extra to serve
1 tbsp Dijon mustard
400g fusilli
70g mushrooms , sliced
1 garlic clove , crushed
100g kale , chard or spinach, chopped
50g pumpkin seeds

Steps:

  • Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
  • Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
  • Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
  • Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Choose ripe, flavorful vegetables. This will ensure that your pasta bake is packed with flavor. Look for butternut squash that is deep orange in color and has a firm, heavy feel. Swiss chard should be deep green and have crisp leaves.
  • Roast the butternut squash and Swiss chard before adding them to the pasta bake. This will help to caramelize the vegetables and bring out their natural sweetness.
  • Use a good quality pasta. This will make a big difference in the final dish. Look for a pasta that is made with durum wheat and has a slightly al dente texture.
  • Don't overcook the pasta. Cook it according to the package directions, or until it is just al dente. Overcooked pasta will be mushy and unpleasant.
  • Use a flavorful cheese. This will help to add richness and depth of flavor to the pasta bake. Parmesan, Gruyère, and cheddar are all good choices.
  • Top the pasta bake with breadcrumbs before baking. This will give the dish a nice crispy topping.

Conclusion:

Butternut squash and chard pasta bake is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. With its combination of roasted vegetables, creamy sauce, and cheesy topping, this pasta bake is sure to be a hit with the whole family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics