Butternut Squash and Chard
 
 
Makes 6 servings
Ingredients
  • 1 medium butternut squash, peeled, seeded and cut into ¾" cubes
  • ½ medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 4 cups roughly chopped chard leaves
  • 3 garlic cloves, minced
  • pomegranate seeds and roasted pumpkin seeds, for garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Place butternut squash and onion on a baking sheet. Drizzle with olive oil. Season with salt and pepper to taste and toss to coat. Spread squash and onion in a single layer.
  3. Bake for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes or until the squash is fork tender.
  4. Scatter the chard and garlic over the squash and onions and stir to combine. Bake until chard is just barely wilted, about 2 minutes.
  5. Remove from the oven and garnish with pomegranate seeds and pumpkin seeds.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/butternut-squash-chard/