This weekends farm stand visit brought a gorgeous butternut squash, and a beautiful bunch of giant rainbow chard. Both common fall vegetables, these two mash as a great duo for a delicious veggie saute.
Butternut squash is a great source for potassium, vitamin B6, carotenoids, and antioxidant rich Vitamin C. It is mild in flavor, wildly versatile and stays fresh a LONG time so don't worry about buying and not using it in time.
Chard is a leafy green goddess with 300% daily value of Vitamin K in one cup. You want to be sure to cook chard in a healthy fat (that's why we're using ghee in this recipe) to counteract something called oxalic acid that can decrease absorption of calcium in the body. If you are prone to kidney stones be really mindful of this tip!
Here’s a recipe for a simple butternut squash and rainbow chard saute. It has a really good, mild taste. I sent it to my Mema to try and she sent me over a picture of her gorgeous dish. I'm so proud that she figured out how to take the image and send it to me with her iPhone!
Sauteed Butternut Squash
*Gluten-free *Dairy-free *Vegan
- One small butternut squash, peel + dice
- One large bunch of rainbow chard, remove center stem + chop to 1 1/2 inch pieces
- One shallot, diced
- 3 cloves of garlic, minced
- 1/2 inch of ginger, shredded
- 2 tbsp of ghee
- salt + pepper to taste
- In a large pan heat ghee, add garlic and ginger
- Stir until fragrant
- Reduce heat, add the rainbow chard, shallots and a cup of water
- Bring to boil, stirring constantly for about 5 minutes. Lower heat, cover and let the chard cook until tender, about 10 minutes
- Then add the butternut squash, again bringing to high heat, and covering for about 10 minutes
- Monitor and add more water as needed
- Once the squash appears to be cooked through, you can uncover and heat on medium high for a few more minutes, or until the water evaporates
- Add salt and pepper to taste