Roasted Butternut Linguine

4 c. cubed peeled butternut squash
1 med red onion, chopped
3 T. olive oil
1/4 t. crushed red pepper flakes
1/2 lb. uncooked linguine
2 c. shredded Swiss chard
1 T. minced fresh sage
1/2 t. salt
1/4 t. pepper

Place the squash and onion in a 15x 10 x 1 in. baking pan coated with cooking spray. Combine the oil and pepper flakes, drizzle over vegetables and toss to coat. Bake, uncovered, at 350 for 45 minutes or until tender, stirring occasionally. Meanwhile, cook pasta according to package directions, drain and place in large bowl. Add squash mixture, Swiss chard, sage, salt and pepper. Toss to combine. Super yummy. Makes four servings of 1 1/2 cups each, 384 calories a serving.