Butternut Squash with Chard

Butternut Squash w/ Chard, Cherries, and Pine Nuts

Swiss Chard and Rainbow Chard are the same plant, but with different colored stalks. Either one works great in this Fall dish. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 310 kcal

Ingredients
  

  • 2 tbsp butter unsalted
  • ½ tsp lemon zest
  • 2 tsp lemon juice fresh squeezed
  • 2 tbsp extra virgin olive oil
  • 1 pinch salt
  • lbs butternut squash* peeled and cut into bite-sized cubes (about 4 cups)
  • 1 yellow onion* diced
  • ¼ cup dried cherries chopped
  • ¼ cup parmesan cheese or Grana Padano if you can find it, grated
  • 1 bunch swiss chard* or rainbow chard*, stems removed and chopped, and leaves sliced into ribbons
  • 2 tbsp pine nuts toasted

Instructions
 

  • Melt butter in a small skillet over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes.
  • Remove from heat, add the lemon zest and juice, and combine. Set aside.
  • Heat the oil in a large nonstick skillet over medium heat. Add the squash and ½ tsp salt. Toss well to coat. Cover the pan with the lid ajar by about 1 inch.
  • Turn the heat down to medium-low and cook, giving it a gentle stir occasionally, until the squash begins to brown (5-6 minutes). As the mixture cooks, you should hear a gentle sizzle.
  • Turn the heat down to low, add the chopped chard stems, onions, and cherries and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan. Cook until all vegetables are tender and browned, 12-15 minutes more.
  • Add the chard leaves and lemon butter and toss gently until the chard is wilted, about 1 minute.
  • Remove the pan from heat and stir in the cheese and pine nuts. Season to taste with salt. Serve warm.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 19mgSodium: 325mgPotassium: 1063mgFiber: 7gSugar: 11gVitamin A: 26177IUVitamin C: 68mgCalcium: 224mgIron: 3mg
Keyword butternut squash