Recipes|Featured Main
Chard with Delicata Squash and Pomegranate
Difficulty Level: Intermediate
-
Prep Time:15 Minutes
-
Cook Time:PT35M20 Minutes
-
Yield:4-6 Servings
Ingredients
- 2 delicata squash, sliced into half moons
- Extra virgin olive oil
- Salt and pepper
- 1 bunch rainbow chard or Swiss chard (stems trimmed & minced, leaves chopped)
- 2 cloves garlic, minced
- ½ teaspoon Aleppo pepper
- ¼ cup broth or water
- ¼ cup pomegranate arils
- ¼ cup crumbled feta cheese
- 1 tablespoon pine nuts, toasted
- 2 delicata squash, sliced into half moons
- Extra virgin olive oil
- Salt and pepper
- 1 bunch rainbow chard or Swiss chard (stems trimmed & minced, leaves chopped)
- 2 cloves garlic, minced
- 2.13g Aleppo pepper
- 59.15ml broth or water
- 59.15ml pomegranate arils
- 59.15ml crumbled feta cheese
- 12.78g pine nuts, toasted
Bring color and flavor to your table! This roasted delicata squash and chard dish is a vibrant mix of sweet, earthy, and tangy — a stunning side or satisfying vegetarian main that celebrates the best of the season.
Preparation
STEP 1
Preheat oven to 425°F.
STEP 2
Toss sliced delicata squash with olive, salt and pepper. Spread evenly on a parchment lined sheet pan. Bake for 15-20 minutes flipping halfway until squash is lightly browned and tender.
STEP 3
While squash cooks, heat a large skillet to medium-high heat. Coat with olive oil. Add minced chard stems, garlic and Aleppo pepper. Cook until stems begin to soften and garlic is aromatic, about 3 minutes.
STEP 4
Add chard leaves to pan and season with salt. Add broth or water and reduce heat to medium. Cook until leaves are nicely wilted but still green, about 10 minutes.
STEP 5
Combine chard with roasted delicata squash. Transfer to a serving a platter. Garnish with pomegranate arils, crumbled feta and toasted pine nuts. Serve and enjoy!
Options
This dish can also be made with the addition of cooked grains such as farro, quinoa (red would be pretty) or brown rice. Toss the grains with the roasted squash, cooked chard and an extra drizzle of olive oil. Garnish with pomegranate, feta and pine nuts.