Whole-wheat Pasta with Braised Squash, Chard, and Pistachios


Here’s another tasty, meatless weeknight meal. If someone in the family insists on meat, add some crumbled cooked sausage for them to stir into their portion.


  • 3/4 lb. short whole wheat pasta
  • 5 Tbsp. unsalted butter
  • 2 leeks (white and light green parts only) halved and sliced
  • 1 small bunch Swiss chard, stems chopped and leaves sliced, separated
  • 1/2 kabocha (or other winter squash) about 2 pounds, peeled and cut into 3/4-inch pieces
  • 1 1/2 cups low-sodium vegetable broth
  • 2 oz. pecorino, grated (about 1/2 cup), plus more for serving
  • 1/3 cup roasted pistachios, chopped


  1. Cook the pasta according to package directions. Drain and return to the pot.
  2. Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  3. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
  4. Add the squash mixture (and any liquid)), chard leaves, pecorino, the remaining 2 tablespoons of butter, and 1/2 teaspoon salt to the pasta and toss to coat.
  5. Serve topped with pistachios and additional pecorino.


Our Notes: Instead of kabocha we used butternut squash; and we switched out the whole wheat pasta for the rad looking organic Trottole pasta. We doubted the squash would be tender in the allotted 8 to 10 minutes as directed, and sure enough, it took twice that amount of time!

And of course I needed that extra kick so I added a sprinkle of crushed red pepper!

—Recipe from Nov. 2014 issue of Real Simple Magazine.

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