SAUTéED WINTER SQUASH WITH SWISS CHARD, RED QUINOA AND ALEPPO PEPPER
Although any winter squash will be delicious, you do have to put some elbow grease into peeling and cutting the squash into small dice (no larger than 1/2 inch, and preferably smaller than that), so I recommend butternut, which is easiest to peel. Delicata, even easier to peel and dice, would be another good choice but you won't get the bright orange color, which is beautiful against the chopped blanched chard, whose stems lend texture to the dish. Red quinoa - just a sprinkling - makes a great finish, contributing another texture and more color. You can make a meal of the skillet combo if you top it with a poached egg, or you can serve it as a side dish.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil while you strip leaves from chard ribs. Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice. You should have about 1 cup diced chard ribs.
- When water comes to a boil salt generously and add chard leaves. Blanch just until wilted, about 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful. Chop medium-fine and set aside. You should have about 1 cup chopped blanched chard.
- In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs. Sauté for 1 to 2 minutes and add squash. Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and sauté for 10 minutes, tossing or stirring in the pan occasionally. Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored. Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together. Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant. Add quinoa and toss together until evenly distributed and warmed through. Taste and adjust seasoning. Remove from heat and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 5 grams
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MD: Ariyen
[email protected]I followed the recipe exactly and it turned out terrible. I don't recommend this recipe.
Mayowe Martha
[email protected]This recipe is a bit bland for my taste. I added some extra spices and it was much better.
Halaat Tv
[email protected]I'm not a fan of Swiss chard, but I loved this recipe. The squash and quinoa were cooked perfectly.
Namubiru Shamirah
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Dre brown
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
MD Upsar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are amazing!
Petar Nadj
[email protected]I'm always looking for new ways to cook winter squash. This recipe is a great addition to my repertoire.
Phyu Sin Yè Win
[email protected]This dish is a great way to use up leftover winter squash. It's also a great vegetarian option.
Reuben Godwin
[email protected]I love this recipe! It's so flavorful and healthy. I've made it several times and it's always a hit.
RiDoY Vai
[email protected]This recipe was easy to follow and the results were delicious. I used butternut squash instead of acorn squash and it worked out great. I also added a bit of extra Aleppo pepper for a little spice.
Aiden Lawrence
[email protected]I'm not a huge fan of winter squash, but this recipe changed my mind. The sweetness of the squash paired perfectly with the bitterness of the Swiss chard. I'll definitely be making this again!
Jamie Rayfield
[email protected]This dish was a hit with my family! The combination of flavors was perfect, and the quinoa added a nice protein boost. I will definitely be making this again.