A wonderful combination of flavors and colors from roasted butternut squash, Swiss chard, garlic, shallots, dried cranberries and pine nuts.
- 3 cups butternut squash, large cubes (about 1 large squash)
- 4 tablespoons extra virgin olive oil, separated
- 1 – 2 large shallots quartered, about 1 cup
- 4 large cloves of garlic, skinned and left whole
- 1 ½ teaspoons seasoned salt (we used Lawry’s brand)
- 2 teaspoons chopped fresh rosemary
- 1 large head Swiss chard, stems 1 inch diced and leaves roughly chopped (about 6–8 cups)
- ¼ cup toasted pine nuts
- 1 teaspoon chopped fresh sage
- ½ cup dried cranberries
- ¼ cup crumbled goat cheese
- Preheat oven to 375 degrees.
- Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the rosemary and place on a sheet pan. Roast for 30 to 45 minutes until tender and caramelized. Turn squash half way through.
- Coat shallots, peeled whole garlic and the remaining ½ teaspoon of seasoned salt with 1 tablespoon of olive oil and place on another sheet pan. Roast for 20-30 minutes turning half way through. (Note: The squash and the garlic can be roasted at the same time.)
- When about 10 minutes remain until the roasted vegetables are caramelized, heat a large skillet over medium high heat and sauté chopped Swiss chard stems in the remaining tablespoon of olive oil. After 3 minutes, toss in the chopped chard leaves and chopped sage and cook for another 1-2 minutes, turning the chard as it cooks with a pair of tongs. Do not over cook.
- Add in roasted vegetables, toasted pine nuts and cranberries. Toss over heat to incorporate ingredients for one more minute.
- Remove from heat and add in crumbled goat cheese. Serve immediately.