1 large
bunch of swiss chard, roughly chopped, including stems 1 8-oz. pack of portabella mushroom, chopped 1 butternut squash, roasted (see instruction below) and diced in ½-in cubes 2 cloves of garlic, chopped 1 tbsp olive oil 1 tbsp apple cider vinegar 2 tbsp water (vegetables or chicken broth if desired) ½ tsp salt ¼ tsp ground black pepper pepper pinch of red pepper flakes Instructions Heat the pan to medium-high heat. Add the olive oil to the pan, then add the chopped garlic. Let the pan become fragrant with garlic just slightly for about a minute. Add the mushroom, stir slightly and cook for about 2 minutes. Add the chopped stems of the swiss chard first to let them cook first and longer before the leaves go in. Cook for 1 minute. Add in apple cider vinegar, let it evaporate for about 15 seconds then add the water/broth when the mixture looks dry. Add in the swiss chard leaves. Season with salt, pepper and red pepper flakes, and sauté for another minute. Add the roasted butternut squash. Let it warm through for another minute. Remove from the pan and onto a dish. Ready to eat! 3.2.2929
Mix the squash, mushrooms and chestnuts together and season with a little salt (the cheese sauce will be a bit salty from the cheese) and a nice grating of black pepper
Look at that butternutsquash and chickpea goodness. They let me try a recipe and I chose the ButternutSquash, Chickpea and Chard Stew with a Pear Salad
Mushrooms, those I did know, no worries. That would leave one for Spring (and everything would be green), one for Winter (meaning I could get my hot chocolate fix for the year), and one for Fall (allowing us to have butternutsquash and other lovely Fall veggies)
Stir in the sautéed vegetables and season to taste. Pasta With Swiss Chard, Eggplant, And Mushrooms. There’s plenty of veggie action from the chard, eggplant and mushrooms
The mushrooms and bite-sized butternutsquash were sprinkled with a bit of extra virgin olive oil then tossed in a custom blend of warm spices before quick roasting in a super hot oven
Why cook spinach when you can get your hands on something as pretty as red-veined Swiss Chard. Saute vegetables in olive oil until chard is is wilted and mushrooms are tender
And last week I finally cut into my precious butternutsquash. You see, some squash are at their best if you let them "cure" for a while after they are harvested
The pumpkin season might have had his peak a few months ago, but you can still get the Hokkaidos and the butternuts just about anywhere, so I am taking advantage of it and cooking pumpkin/squash quite regularly, I just love them and anyway, we are not eating them at all in spring or summer so we might just OD on them now
The spinach and mushroom layer takes just a few minutes to cook on top of the stove. If making this completely from scratch it can take up to an hour before the lasagna is even ready for the oven because of the need to roast the butternutsquash
I’ve modified the original recipe over the years – where it was once all about the squash – I now add sautéed apples along with a couple sweet onions that cook down in a little melted butter
Ciao Chow Bambina — Family, Food and Fun from my Italian Kitchen
Add the roasted squash and potatoes to the bowl of sautéed vegetables and turkey. I've been cooking various recipes with butternutsquash this winter and am enjoying how versatile it is
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