1 bunch swiss chard, spinach, kale, or other greens, roughly chopped
1 pint cherry tomatoes
1 – 1 lb. package of whole wheat penne or other pasta
Freshly ground pepper
Good quality Parmesan cheese, grated
Peel the skin and remove the seeds from the butternut squash, then chop into approximately 1/2″ pieces. Toss with about 1 tablespoon of olive oil to coat and season with Kosher salt. Spread squash in a single layer on a foil-lined baking sheet and roast in a 400°F oven for 25 minutes. Remove from oven, gently flip the squash pieces with a spatula, and cook for approximately 20 minutes more, until fork tender and beginning to turn golden brown.
Meanwhile, cook the pasta al dente according to package directions in salted water, then drain.
In a large skillet, heat approximately 2 tablespoons of olive oil over medium heat. Add onions and cook, stirring occasionally, until softened, approximately 5-7 minutes. Add garlic and cook for 1 minute, stirring frequently. Add greens and stir, until they wilt and there is enough room in the pan to add the cherry tomatoes. Season with salt and pepper and place the cherry tomatoes whole in the pan (large cherry tomatoes should be halved) and cook until tomatoes are softened and begin to burst, about 7-10 minutes.
Remove mixture from heat and add a healthy sprinkling of freshly grated parmesan cheese. Add roasted butternut squash and pasta (you may need to do this in the pot you boiled the pasta in if more room is needed) and gently toss to combine.
Place finished pasta in bowls, top with a generous dollop of ricotta and drizzle with extra virgin olive oil.