Delicious Living
  • 5 cups (1 pound, 5 ounces) cubed butternut squash
  • 2 tablespoons olive oil, divided
  • 7 cloves garlic, minced, divided
  • 1 shallot, diced
  • 1½ teaspoons coarse salt, divided
  • 2 (15-ounce) jars roasted red peppers, drained
  • 1 onion, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • 4 cups chopped Swiss chard
  • 24 ounces chickpea cavatappi (corkscrew) pasta (TRY: Tolerant Organic Red Lentil Rotini Pasta)
  • ¾ cup shredded Parmesan cheese, divided

Red Lentil Winter Pasta with Red Pepper Sauce and Butternut Squash

Jamie Gates | Photo by Jennifer Olson | Delicious Living
  • Serves: 14 people

The holiday table often centers on a large piece of meat or poultry. Give tradition a twist with a main dish that has a much smaller impact on the environment, such as this colorful vegetarian pasta you can serve family style.

(gluten free, vegetarian)

  1. Preheat oven to 400°. In a large bowl, toss together squash, 1 tablespoon oil, three cloves minced garlic, shallot and 1 teaspoon salt. Spread mixture on a parchment-lined baking sheet. Roast squash 30–40 minutes or until tender when tested with a fork.
  2. In a food processor, purée the drained roasted red peppers; set aside.
  3. Heat remaining 1 tablespoon oil in a large pot over medium heat. Cook onion and remaining four minced garlic cloves for 5 minutes. Add Italian seasoning, pepper, red pepper flakes and remaining ½ teaspoon salt. Sauté 1–2 minutes; then add Swiss chard and sauté another 1–2 minutes. Stir in red pepper purée. Transfer sauce to a large bowl, and set aside.
  4. Cook pasta according to package instructions but remove 2 minutes early. Before draining pasta, reserve 1 cup cooking liquid.
  5. Add cooked pasta and roasted squash to bowl with sauce; toss gently until coated. Mix in ½ cup Parmesan. If pasta seems too dry, add a little of reserved pasta-cooking water. Top with remaining ¼ cup Parmesan.

PER SERVING: 311 cal, 11g fat (3g mono, 4g poly, 1g sat), 2mg chol, 731mg sodium, 46g carb, (8g fiber, 6g sugars), 17g protein

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