Butternut Squash and Swiss Chard

December 22, 2008

Butternut Squash and Swiss Chard

Sara Jones, Tucson CSA

Cut off the neck of your butternut right before the bulb. You can then use the cut end as a stable rest so that you can easily peel the butternut. Using a paring knife works best. Just work your way around the outside of the squash peeling down. You can then lay the neck lengthwise and cut the squash into nice thin circles. If the squash is cut thinly, it will cook relatively fast. Use the stems of you Swiss chard as well as the greens. Red chard will look particularly nice with the orange squash.

Top of one butternut squash, peeled and sliced into thin rounds
1 bunch Swiss chard, roughly chopped
3 cloves garlic, minced
1 tablespoon oil
1/4 cup toasted pecans, chopped
Balsamic vinegar
Salt and pepper to taste

Heat oil in a large skillet over medium heat. Add garlic, squash and chard stems and toss well to coat with oil. Cook about five minutes, stirring often to prevent burning. When squash is nearly tender, add greens, sprinkle with a small amount of water and cover skillet to steam greens. Cook, covered, for another 5 minutes. When squash is tender, drizzle dish with balsamic vinegar and season with salt and pepper to taste. Toss in pecans. At this point you have a great topping for a pizza with white sauce or simple ricotta cheese!

One Response to “Butternut Squash and Swiss Chard”

  1. Sarah Says:

    I just made this — it is DELICIOUS.

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