Butternut with Chard + Cheese
I love that there is still organic butternut squash and chard in my garden. And cheese is one of my weaknesses. I love it. Toss these three together with some rosemary and you’ve got another winner!
I love that there is still organic butternut squash and chard in my garden. And cheese is one of my weaknesses. I love it. Toss these three together with some rosemary and you’ve got another winner!
| 1 large or 2 small butternut squash | 8 oz grass-fed melting cheese (more is fine) * |
| 3 Tbsp extra virgin olive oil | 4-6 chard leaves (with stems) |
| ½ tsp black pepper | 1 Tbsp rosemary (fresh or dry) |
| ½ tsp flaky good salt | 1 C toasted pumpkin seeds |
| 1 C no-sugar tomato sauce, optional |
Preheat oven to 400 degrees.
First, cut off the ends of the squash and peel the entire squash with a strong vegetable peeler. Slice squash in half lengthwise and cut into ½ inch slices. On a baking sheet, toss the squash with olive oil and salt and pepper. Arrange slices into an even layer and roast for 30 minutes.
Once squash is roasted, shake chard under water. Slice the stems. Chop the leaves. Put in a casserole dish (I use my Staub pan in the picture). You can toss chard with a cup of tomato sauce or just add a couple of tablespoons of water. Lay squash slices on top. (The photo above is sans any tomato sauce.)
Shred cheese. Or just cut cheese into slices and break those up and throw over the squash. Garnish with rosemary and seeds from the squash. Pop casserole into a hot oven and bake for 10 minutes, until cheese is nice and melty. Melty is one of my favorite ways to eat cheese.
* What kinds of cheese melts really well? The younger cheeses with more moisture. I like cheddars, Havarti, Fontina, Colby, Monterey Jack. And I ALWAYS use more than 8 ounces of cheese….