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.