Pasta with Braised Squash, Swiss Chard & Pistachios

3/4 lb gluten-free pasta
5 Tbs vegan butter
2 leeks (white and light green parts only), halved and sliced
1 bunch Swiss chard, stems chopped and leaves sliced, separated
Kosher salt and black pepper
2 lb kabocha squash, peeled and cut into 3/4-inch pieces
2 cups vegetable broth
1/3 cup roasted pistachios

1) Cook the pasta according to the package directions. Drain and return to the pot.
2) Meanwhile, melt 3 Tbs of the vegan butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
3) Add the squash mixture (and any liquid), chard leaves, 2 Tbs butter and 1/2 tsp salt to the pasta and toss to coat.
4) Serve topped with the pistachios.

Review: This was really more of a cold weather dish. However, I loved it anyway. The squash/pistachio combination was absolutely amazing. I'm also consistently thrilled with flavor of leeks. However, they are difficult to cook with as they stick to everything (the spoon, sides of the pans - clean up is quite a chore!). This was really hearty and was quite filling.

Adapted from:
http://www.realsimple.com/food-recipes/recipe-collections-favorites/seasonal/whole-wheat-pasta-squash-chard-pistachios