Fall Squash Pasta

Ingredients

Kosher salt to taste
2 small honeynut squashes (about 3 pounds total), peeled, halved, seeded, and cut into 1⁄2-inch cubes (6 to 7 cups)
1 small onion, roughly chopped
1 small onion, roughly chopped
4 Tbsp. extra-virgin olive oil
1⁄2 tsp. dried red pepper flakes
Freshly ground black pepper to taste
1 pound rigatoni or tube pasta of your choice—just don’t use noodles
3 Tbsp. unsalted butter 1 garlic clove, minced
5 cups roughly chopped Swiss chard (including stems), amaranth, kale, or spinach
1⁄2 cup shredded Parmesan cheese (about 2 ounces)
1⁄3 cup crushed or roughly chopped toasted hazelnuts

Preheat the oven to 425°F. Line a sheet pan with parchment paper. Bring a large pot of salted water to a boil.
Combine the squash and onion on the prepared sheet pan and drizzle with 3 tablespoons of the olive oil. Sprinkle with red pepper flakes, salt, and black pepper and, using your hands, toss until every piece is coated and shiny. Roast until the squash looks crispy around the edges, 20 to 25 minutes.
Meanwhile, when the salted water comes to a boil, cook the rigatoni according to the package directions until it’s al dente. Reserve about 1⁄2 cup of the pasta water, then drain the pasta and immediately toss it right in the strainer with 1 tablespoon of the butter.
Set the pasta pot back on the stovetop over low heat. Add the remaining 2 tablespoons butter, the remaining 1 tablespoon olive oil, and the garlic. Cook until the garlic is golden, about 1 minute, then add the chard, salt, and black pepper, tossing until the chard has softened and wilted, about 2 minutes. Toss in the rigatoni along with the Parmesan, more salt and black pepper, and about 1⁄4 cup of the reserved pasta water to help distribute the cheese and make the pasta saucy. (Add more pasta water, a tablespoon at a time, as needed.) Toss in the squash-onion mixture, then serve in bowls topped with hazelnuts.

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