Roasted Butternut Squash and Swiss Chard
Servings
2-3 servings
Servings
2-3 servings
Ingredients
  • 1 1/2cups butternut squashLarge cubes
  • 2Tbsp olive oil
  • 1-2 shallotsOr small onion, chopped. (optional)
  • 2cloves garlic
  • 3/4tsp saltOr seasoned salt (optional)
  • 1tsp rosemary
  • 3-4 cups kaleStems diced and leaves roughly chopped
  • 1/4cup Macadamia nutsChopped. Or other nut.
  • 1/2tsp sage
  • 1/4cup dried cranberries
  • 1/4cup feta cheeseOr goat cheese.
Instructions
  1. Preheat oven to 375 degrees.
  2. Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the rosemary and place on a sheet pan. Roast for 30 to 45 minutes until tender and caramelized. Turn squash half way through.
  3. Coat shallots/onions, peeled whole garlic and the remaining ½ teaspoon of seasoned salt with 1 tablespoon of olive oil and place on another sheet pan. Roast for 20-30 minutes turning half way through. (The squash and the garlic can be roasted at the same time.)
  4. When about 10 minutes remain until the roasted vegetables are caramelized, heat a large skillet over medium high heat and sauté chopped Kale stems in the remaining tablespoon of olive oil. After 3 minutes, toss in the chopped chard leaves and chopped sage and cook for another 1-2 minutes, turning the chard as it cooks with a pair of tongs. Do not over cook.
  5. Add in roasted vegetables, macadamia nuts and cranberries. Toss over heat to incorporate ingredients for one more minute.
  6. Remove from heat and add in crumbled feta cheese. Serve immediately