Rainbow Chard
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
