Best 3 Sautéed Winter Squash With Swiss Chard Red Quinoa And Aleppo Pepper Recipes

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Embark on a culinary journey with our enticing sautéed winter squash dish, a vibrant and flavorful symphony of roasted butternut squash, sautéed Swiss chard, and fluffy red quinoa, all harmoniously seasoned with a touch of Aleppo pepper. This delectable dish is not only a feast for the senses but also a symphony of health benefits. The butternut squash, a nutritional powerhouse, provides a rich source of Vitamin A, Vitamin C, and potassium, while the Swiss chard adds a boost of essential vitamins and minerals, including Vitamin K and magnesium. The red quinoa, a protein-packed ancient grain, rounds off this dish with its nutty flavor and high fiber content. As a delightful bonus, we've included two additional recipes that perfectly complement this main course: a refreshing and tangy Swiss chard salad with a zesty lemon-tahini dressing, and a sweet and nutty roasted butternut squash soup, perfect for a cozy and comforting meal.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE



Quinoa Salad With Swiss Chard and Goat Cheese image

This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 bunch red Swiss chard, about 1 pound
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
3 large cloves garlic, slivered
1 cup quinoa
1 teaspoon dry mustard
2 cups vegetable broth
Salt and ground black pepper
12 ounces small cremini mushrooms, stems trimmed, halved
4 ounces plain goat cheese, chilled

Steps:

  • Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
  • Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
  • Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
  • Fluff quinoa with a fork. Fold mushrooms and leaves into it.
  • The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams

GREGG'S STUFFED ACORN SQUASH WITH QUINOA, CRANBERRIES, AND SWISS CHARD



Gregg's Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard image

Categories     Side     Roast     Cranberry     Quinoa     Squash     Chard     Simmer     Boil

Yield serves 4

Number Of Ingredients 22

Squash
4 acorn squash
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Filling
1 cup quinoa
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon finely diced shallot
3 tablespoons finely diced fennel
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups Magic Mineral Broth (page 54) or water
1/2 teaspoon sea salt
2 cloves garlic, minced
Pinch of red pepper flakes
1/2 cup dried cranberries or raisins
6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
Fresh squeezed lemon juice

Steps:

  • Preheat the oven to 350°F and line a sheet pan with parchment paper.
  • To make the squash, cut the tops off the squash and scoop out the strings and seeds. Also cut the pointy ends off the bottoms of the squash so they'll stand up once they're stuffed.
  • Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of a squash with your finger. If it's soft, transfer the squash from the oven and cover with foil until you're ready to fill them.
  • Meanwhile, make the filling. Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
  • Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel and sauté until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from the heat, and fluff with a fork.
  • While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt. Sauté until the greens are tender, about 5 minutes for kale, or 3 minutes for chard. Remove from the heat and stir in a squeeze of the lemon juice.
  • To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
  • storage
  • Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
  • nutrition information
  • (per serving)
  • Calories: 530
  • Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
  • Carbohydrates: 93g
  • Protein: 11g
  • Fiber: 13g
  • Sodium: 650mg
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SAUTEED WINTER SQUASH WITH SWISS CHARD AND RED QUINOA



Sauteed Winter Squash with Swiss Chard and Red Quinoa image

Number Of Ingredients 1

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Steps:

  • PREPARATION 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. Tip Advance preparation: The blanched chard and cooked quinoa will keep for 3 or 4 days in the refrigerator. The finished dish will hold for a few hours on top of the stove. Reheat in the pan.

Tips:

  • Choose the right squash: For this recipe, look for a winter squash variety with a sweet, nutty flavor, such as butternut squash, acorn squash, or kabocha squash.
  • Roast the squash first: Roasting the squash before sautéing it helps to caramelize the natural sugars and bring out its flavor.
  • Use a large skillet: This will help to prevent the vegetables from crowding and steaming.
  • Cook the vegetables in batches if necessary: If you are using a large amount of vegetables, you may need to cook them in batches to prevent them from becoming overcrowded.
  • Don't overcook the vegetables: Sauté the vegetables just until they are tender-crisp. Overcooking will make them mushy.
  • Season to taste: Add salt, pepper, and other seasonings to taste.
  • Garnish with fresh herbs: Fresh herbs, such as parsley, cilantro, or basil, add a nice pop of color and flavor to the dish.

Conclusion:

This sautéed winter squash with Swiss chard, red quinoa, and Aleppo pepper is a delicious and healthy side dish that is perfect for a weeknight meal. The roasted squash is sweet and caramelized, the Swiss chard is tender and flavorful, and the red quinoa adds a nutty flavor and texture. The Aleppo pepper adds a mild heat that balances out the sweetness of the squash. This dish is also a good source of vitamins, minerals, and fiber.

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