Melissa's Corporate Chefs

Butternut Squash and Swiss Chard Stew

Name: Butternut Squash and Swiss Chard Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2¼ pounds butternut squash; 1½ pounds Bright Lights Swiss Chard; ¼ cup olive oil; 3 leeks (white and tender - green) well rinsed, halved lengthwise, and sliced; 8 cloves roasted garlic, sliced; ½ tablespoon salt; ½ tablespoon crushed hot red pepper; ¼ tablespoon dried thyme leaves; ¼ tablespoon dried sage; 4 plum tomatoes, quartered; ¼ cup parsley, chopped; 4-6 lemon wedges

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Cuisine

American

Servings

4 - 6 servings

Prep Time

25 minutes

Cook Time

25 minutes

Ingredients

2¼ pounds butternut squash
1½ pounds Bright Lights Swiss Chard
¼ cup olive oil
3 leeks (white and tender - green) well rinsed, halved lengthwise, and sliced
8 cloves roasted garlic, sliced
½ tablespoon salt
½ tablespoon crushed hot red pepper
¼ tablespoon dried thyme leaves
¼ tablespoon dried sage
4 plum tomatoes, quartered
¼ cup parsley, chopped
4-6 lemon wedges

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Directions

Prepare the butternut squash by cutting crosswise into 4 pieces.
Cut each piece in half through the center and scrape out the seeds and pulp.
Peel carefully and then cut the flesh into ½ inch chunks.
To prepare the Swiss chard, separate the green leaves from the center ribs.
Stack the leaves, roll, and cut into strips. Coarsely chop the stems.
In a large stew pot or flameproof casserole, heat the olive oil over medium heat.
Add the leeks, garlic, salt, hot pepper, thyme, and sage.
Cook until the leeks just begin to soften, about 3 minutes.
Add the squash, tomatoes, and ⅓ cup water. Bring to a boil; reduce the heat to medium, and cover.
Cook until the squash is soft but not mushy, about 10 minutes.
Add the Swiss chard and parsley. Cook, covered, until the Swiss chard is wilted but still bright green, 2 to 3 minutes.
Season with additional salt and pepper to taste.
Serve in bowls accompanied by the lemon wedges.

Butternut Squash and Swiss Chard Stew