Roasted Butternut Squash and Swiss Chard

A wonderful combination of flavors and colors from roasted butternut squash, Swiss chard, garlic, shallots, dried cranberries and pine nuts.


3 cups butternut squash, large cubes (about 1 large squash)
4 tablespoons extra virgin olive oil, separated
1 – 2 large shallots quartered, about 1 cup
4 large cloves of garlic, skinned and left whole
1 ½ teaspoons seasoned salt (we used Lawry’s brand)
2 teaspoons chopped fresh rosemary
1 large head Swiss chard, stems 1 inch diced and leaves roughly chopped (about 6-8 cups)
¼ cup toasted pine nuts
1 teaspoon chopped fresh sage
½ cup dried cranberries
¼ cup crumbled goat cheese


  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, 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. (Note: 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 Swiss chard 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. .....
  6. Visit Roasted Butternut Squash and Swiss Chard @ www.afamilyfeast.com for full instructions

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