Creamy Butternut Squash Pasta Bake

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Step 1

1. Preheat the oven to 425 degrees F.

Step 2

2. Season an oven safe Dutch oven with 2 generous swirls of olive oil. Set heat to medium. Add the onion and Swiss chard stems with a generous pinch of kosher salt. Cook until the onions are softened, 5-7 min.

Step 3

3. Add the chopped garlic and cook until fragrant, about 2 min. Turn the heat off. Add the butternut squash to the skillet and season generously with olive oil, until all of the squash is coated. Add a generous pinch of salt and pepper and toss with the squash.

Step 4

4. Place the 4 oz block of cream cheese in the center of the Dutch oven. Cover with squash cubes.

Step 5

5. Bake uncovered for 40 minutes.

Step 6

6. 10 minutes before the squash bake is done, cook rigatoni according to package until 2 minutes before al dente.

Step 7

7. Remove the squash from the oven and mash it together with the cream cheese with a whisk. Whisk until creamy (leave chunks to taste.)

Step 8

8. Transfer the pasta to the squash sauce along with 1/2 cup grated Parmesan and 1 cup of pasta water. Mix until combined, then add the rainbow chard leaves and lemon juice. NOTE: If you don’t like lemon, skip the lemon juice, or just serve with lemon wedges for everyone to adjust to their own taste.

Step 9

9. Top with remaining 1/4 cup of Parmesan and breadcrumbs. Broil on high for 2-3 min until golden brown.