Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Fall 2004


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil for cooking pasta.

  • 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.

  • 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 Facts

1 3/4 cups
377 calories; protein 16.1g; carbohydrates 66.1g; dietary fiber 9.8g; sugars 6.7g; fat 6.9g; saturated fat 2.2g; cholesterol 8.6mg; vitamin a iu 16580.1IU; vitamin c 48.2mg; folate 46.7mcg; calcium 217.7mg; iron 2.6mg; magnesium 103.9mg; potassium 742.3mg; sodium 810.1mg; thiamin 0.2mg.

4 starch, 1 medium-fat meat