Also from GrowingChefs.org, this recipe is fun alternative to more traditional squash recipes.  Adding pasta and greens is a fun way to liven up the always tasty (and currently seasonal) Thanksgiving squash.

Penne with Braised Squash and Winter Greens
Serves 4.

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
Pinch of crushed red pepper flakes
1 1/2 cups vegetable broth
1 pound winter squash (butternut, kabocha, acorn, etc.), peeled and cut into 3/4? cubes (about 3 cups)

1 small bunch Swiss Chard or other winter greens, leaves cut into 1? ribbons
8 ounces whole wheat pasta (penne, rigatoni or fusilli)
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt, to taste
Freshly ground pepper, to taste

1. Put water on to boil for pasta.
2. In a large pan, heat oil. Add onion, and cook ’til golden (about 2-3 minutes). Add garlic and crushed red pepper, stirring often. After 20 seconds, add broth and squash; bring to a simmer. Cover; let cook for 10 minutes.
3. Add chard and stir until covered with broth. Cover and cook an additonal five minutes.
4. Meanwhile, cook pasta until just tender* (8-10 minutes, to directions). Drain and return to pot. Add cheese, squash mixture, salt and pepper. Toss to coat.

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