This recipe has 9 ingredients and takes approximately 15 minutes of prep and 45 minutes of baking. The original recipe uses Swiss chard, which I was unable to find at any of my local grocery stores. Therefore I substituted mustard greens. I found that it took only approximately 40 minutes to roast the onions and squash, not the 45-50 minutes stated in the recipe. I followed the remainder of the recipe as stated.
I really enjoyed the roasted butternut squash and onions in this recipe, it gave the dish a pleasant, sweet undertone. My husband thoroughly enjoyed the mustard greens, and my kids enjoyed the whole dish. I appreciated that the dish went together very quickly, with the oven doing most of the work. A delicious, quick recipe, which is a great way to get more vegetables.
For the recipe go to Taste of Home Roasted Butternut Linguine.