Sautéed Swiss Chard and Butternut Squash

Name: Sautéed Swiss Chard and Butternut Squash
Ingredients: ~ 1 lb/500g butternut squash (1” cubes); ¾ lb/350g chard (washed and sliced into 1” ribbons); 2 tbs/30ml olive oil; 1 tbs + 1 tsp/7g fresh rosemary leaves (chopped (2 sprigs)); ¼ tsp salt; ¼ tsp ground pepper; ½ c/80g pomegranate arils

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butternut chard vegan

Sautéed Swiss Chard and Butternut Squash

Ingredients

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~ 1 lb/500 grams butternut squash (1” cubes)¾ lb/350 grams chard (washed and sliced into 1” ribbons)2 tbs/30 milliliters olive oil1 tbs + 1 tsp/7 grams fresh rosemary leaves (chopped (2 sprigs))¼ tsp salt¼ tsp ground pepper½ c/80 grams pomegranate arils

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Instructions

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Step 1

Heat oil over medium in a large pan – cast iron works well.

Step 2

Add cubed butternut squash and rosemary. Cook for 10 minutes, stirring regularly to expose the sides to the heat.

Step 3

Reduce heat to low and cook for a further 15-20 minutes, stirring occasionally, until soft.

Step 4

Increase heat to med-low. Add chard, salt, and pepper and cook for 5-7 minutes, stirring occasionally, until all of chard is wilted.

Step 5

Add pomegranate, toss and remove from heat.

Step 6

Stores well for 1-2 days. Reheat by sautéing over medium.

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