Whole-Wheat Penne with Butternut Squash and Beet Greens
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Roast leftover beets to serve along with the pasta. Peel and cut into thin wedges, drizzle with a tablespoon of olive oil, and season with a pinch of salt and pepper. Roast in a 400-degree oven until tender, about 30 minutes.