Penne with Braised Squash & Greens

Penne with Braised Squash & Greens

3 Reviews
From: EatingWell Magazine Fall 2004

This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut squash are available in most supermarkets in the fall and winter.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons extra-virgin olive oil
  • 4 ounces cubed smoked tofu
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 1/2 cups vegetable broth
  • 1 pound butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
  • 1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
  • 8 ounces whole-wheat penne, rigatoni or fusilli
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Put a large pot of water on to boil for cooking pasta.
  2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
  3. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

Nutrition information

  • Serving size: 1 3/4 cups
  • Per serving: 377 calories; 7 g fat(2 g sat); 10 g fiber; 66 g carbohydrates; 16 g protein; 47 mcg folate; 9 mg cholesterol; 7 g sugars; 0 g added sugars; 16580 IU vitamin A; 48 mg vitamin C; 218 mg calcium; 3 mg iron; 810 mg sodium; 742 mg potassium
  • Nutrition Bonus: Vitamin A (340% daily value), Vitamin C (80% dv), Calcium (25% dv), Potassium (22% dv).
  • Carbohydrate Servings: 4
  • Exchanges: 4 starch, 1 medium-fat meat

Reviews 3

January 13, 2012
profile image
By: EatingWell User
Love it! I had Kale on hand so I swapped that with the chard, took out the tofu because we are not super fans of it. After it was all cooked up I sprinkled a little goat cheese on top and it was amazing! My husband and I loved it. Thanks so much!
November 05, 2011
profile image
By: EatingWell User
Just Awesome! Even my pasta-fearing husband loved this. Very flavorful and easy to make. I searched high and low for smoked tofu but couldn't find it. That's okay I'm really not a tofu eater anyway. Not being vegetarian I opted for smoked sausage instead. My 15 year old, who never comments on dinner, told me she wants me to make it often and I love that yellow veggie, whatever it is. Hehe. Pros: Easy to make, very flavorful Cons: Could not find smoked tofu
September 23, 2009
profile image
By: inaecis
Love this recipe! Except, instead of braised squash I add spinach.