Swiss Chard With Roasted Delicata Squash Recipes

SWISS CHARD WITH ROASTED DELICATA SQUASH

Steps:

• Preheat oven to 375 degrees. Slice washed delicata squash lengthwise ,( a serrated knife works well for this). Scoop out seeds with a spoon, discard. Slice delicate squash into 1/2" moon shaped slices. Place sliced squash in a bowl, add coconut oil, salt, cumin and chili powder, toss to coat with spices. Place seasoned squash onto a sheet pan lined with parchment paper. Roast in preheated oven for 15 minutes, turn pieces over and continue to roast for an additional 15-25 minutes until browned and softened. Remove from oven and set aside.
• Trim off dried ends of Swiss chard stems. Cut out stems of swiss chard, with a knife. Cut swiss chard into bite sized pieces and place in bowl of water. Wash swiss chard as needed in several changes of water to remove all of the dirt. Drain greens in a colander and lightly shake to remove excess water, set aside.
• Chop onion and garlic. Wash swiss chard stems and cut into small bite sized pieces. Preheat medium sized saute pan, over medium heat. Add coconut oil, onions, garlic and swiss chard stems and saute for 4-6 minutes until they are softened and lightly browned. Stir during cooking and adjust heat as needed to prevent garlic from burning.
• Add greens to saute pan, a handful at a time, using long handled tongs to turn and toss greens. Keep adding in greens until they are all added. If the greens seem a little dry add a few tablespoons of water. Cover pan with a lid and turn heat down to a simmer. Cook greens for an additional 2-6 minutes, until desired consistency is reached- they should be tender but not mushy.
• Remove lid, add in roasted delicate squash and toss gently to combine. Taste and adjust seasonings as needed. Garnish with toasted pumpkin seeds if desired and a splash of lemon juice

BAKED DELICATA SQUASH WITH LIME BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
• Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
• Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

SAUTéED WINTER SQUASH WITH SWISS CHARD, RED QUINOA AND ALEPPO PEPPER

Steps:

• Bring a large pot of water to a boil while you strip leaves from chard ribs. Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice. You should have about 1 cup diced chard ribs.
• When water comes to a boil salt generously and add chard leaves. Blanch just until wilted, about 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful. Chop medium-fine and set aside. You should have about 1 cup chopped blanched chard.
• In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs. Sauté for 1 to 2 minutes and add squash. Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and sauté for 10 minutes, tossing or stirring in the pan occasionally. Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored. Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together. Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant. Add quinoa and toss together until evenly distributed and warmed through. Taste and adjust seasoning. Remove from heat and serve.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.