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.