Fresh Ingredients
1 butternut squash, peeled and cut into 1” pieces
1 pound chard, trimmed and shredded
2 cups chopped onion
¼ cup grated Parmesan cheese

Pantry Fare
8 oz bowtie pasta
2 – 15 oz cans white beans, drained and rinsed

Spices and Oils
2 T olive oil
½ tsp cumin
½ tsp salt
3 T lemon juice

Toss the cubed squash with the salt, cumin, and olive oil.

Roast the squash at 475 degrees approximately 25 minutes. (Use cooking spray on your baking sheet!)

Heat 1 tablespoon olive oil in skillet and cook 2 cups chopped onions until soft and slightly browned.

Meanwhile cook 8 oz bow tie pasta in plenty of lightly salted water. Just before it has finished cooking add the chard and canned beans.

Drain the pasta mixture and toss with lemon juice, Parmesan cheese, and the cooked onions.

Makes 6 servings.

8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese

cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese