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Rainbow Chard
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Roasted Butternut Squash and Chard

INGREDIENTS:

1 large Butternut Squash, peeled and seeded

1 medium Red Onion, peeled

2 cloves Garlic, peeled and minced

1 tsp Fresh Rosemary, roughly chopped

1 tsp Fresh Sage, roughly chopped

1 bunch Chard (more if you’re a chard lover)

¼ cup Toasted Pine Nuts or Slivered Almonds

¼ cup Dried Cranberries

4 oz. Goat Cheese, crumbled

DIRECTIONS:

Preheat the oven to 375°

Cut the squash into 1” cubes

Cut the onion in half then into ½” wedges

Toss the squash and onion with the garlic, herbs, and 1 Tbsp of olive oil

Season with salt and pepper

Place on a sheet pan and roast for 20 minutes

Meanwhile remove the chard leaves from the stalks, roughly chop the leaves and cut the stalks into 1” pieces

Remove the squash from the oven and gently stir, add the chard stems

Roast for 7 minutes, then add the chard leaves and roast an additional 3 minutes

Remove from the oven and toss with the nuts and dried cranberries

Place on serving platter and top with the crumbled goat cheese