It’s that time of the year again. Winter squash season! Are you a fan? I certainly am. In fact, I already turned out a simple yet satisfying side dish starring the quintessential autumnal ingredient: butternut squash and chard.
Cooking doesn’t get easier than this. Cut up and season some veggies and throw them in the oven for about 30 minutes. Then sprinkle on some pomegranate arils and roasted pumpkin seeds. That’s it! Butternut squash and chard pairs well with meat, poultry, fish or fried eggs.
In other news, I just returned from a very quick trip to Las Vegas for a friend’s surprise birthday get-together. In less than 24 hours, we:
- Enjoyed a decadent dinner and dessert at Delmonico Steakhouse (If you ever visit, be sure to order Emeril’s banana cream pie – it’s the perfect end to a meal.)
- Lingered over drinks at The Dorsey
- Grabbed breakfast (coffee and a monkey bread) from Bouchon Bakery
- Feasted on black pepper lobster and pho at District One
And then we were off to the airport to fly home!
Recipe adapted from Jamie Gellar.
- 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
- Preheat oven to 400 degrees.
- 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.
- Bake for 15 minutes, remove from the oven and stir gently. Bake for another 15 minutes or until the squash is fork tender.
- Scatter the chard and garlic over the squash and onions and stir to combine. Bake until chard is just barely wilted, about 2 minutes.
- Remove from the oven and garnish with pomegranate seeds and pumpkin seeds.
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