From the blog For Love of the Table
Olive oil
5 to 6 oz. sweet summer onions (2 small or 1 medium), halved, cored and thinly sliced
8 to 9 oz. diced (scant 3/4-inch) butternut squash—about 12 oz. before peeling and seeding (about 2 cups, diced)
1 bunch Swiss Chard, stems pulled away and discarded and leaves roughly cut cross-wise (see note)
Salt & pepper
Warm some olive oil in a medium sauté pan over medium high heat. Add the onions along with a pinch of salt and toss to coat in the fat. When the onions begin to soften and color, reduce the heat to low, cover and cook until the onions are very tender and caramelized.
While the onions cook, toss the butternut squash with enough olive oil to lightly coat and spread in a baking dish or on a sheet pan and roast in a 425° oven until tender and caramelized—about 30 minutes. Stir once about half way through the cooking so the squash will color evenly. Remove from the oven and set aside until ready to finish the dish.
When the onions are cooked, remove them from the pan and add them to the pan with the finished squash. Return the sauté pan to the heat and increase the heat to medium high. Add a little more oil to the pan and add the chard a handful at a time. Use tongs to turn and coat the chard in the oil as you add it. When all of the chard has been added to the pan and has begun to collapse, lightly season with salt and pepper, reduce the heat to low and cover the pan. Cook until the chard is tender.
When the chard is tender add the squash and onions to the pan, toss to combine and heat through. Serves 2.
Note: It isn't necessary to spin the chard dry after washing it. Just drain it well. Any water left clinging to the leaves will help it to wilt and will evaporate off quickly during the initial cooking.
http://www.forloveofthetable.com/2010/10/butternut-squash-with-caramelized-sweet.html
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010 Paige Vandegrift, All Rights Reserved