Sautéed Swiss Chard and Butternut Squash
Ingredients
- ~ 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
Instructions
- 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.