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.
Servings: 4 servings
Calories: 310kcal
Ingredients
- 2 tbsp butter unsalted
- ½ tsp lemon zest
- 2 tsp lemon juice fresh squeezed
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1¾ 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: 310kcal | Carbohydrates: 35g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 325mg | Potassium: 1063mg | Fiber: 7g | Sugar: 11g | Vitamin A: 26177IU | Vitamin C: 68mg | Calcium: 224mg | Iron: 3mg