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Sautéed Swiss Chard and Butternut Squash

Course: Side Dish
Keyword: butternut, chard, vegan, vegetables


  • ~ 1 lb/500g butternut squash 1” cubes
  • ¾ lb/350g chard washed and sliced into 1” ribbons
  • 2 tbs/30ml olive oil
  • 1 tbs + 1 tsp/7g fresh rosemary leaves chopped (2 sprigs)
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • ½ c/80g pomegranate arils


  • Heat oil over medium in a large pan – cast iron works well.
  • Add cubed butternut squash and rosemary. Cook for 10 minutes, stirring regularly to expose the sides to the heat.
  • Reduce heat to low and cook for a further 15-20 minutes, stirring occasionally, until soft.
  • Increase heat to med-low. Add chard, salt, and pepper and cook for 5-7 minutes, stirring occasionally, until all of chard is wilted.
  • Add pomegranate, toss and remove from heat.
  • Stores well for 1-2 days. Reheat by sautéing over medium.