This colorful side is loaded with vegetables and nutrients. It screams Fall goodness and is amazing at any of your High Holiday Meals.
I serve this as part of my Simanim Inspired Rosh Hashanah menu, but leftovers are amazing for weekday vegetarian lunches.
Butternut Squash Chard Hash
Servings
6 Servings
Ingredients
- Extra virgin olive oil
- 1 medium butternut squash cut into medium dice (about 2 pounds)
- 1 red onion sliced thinly
- 3 cloves garlic minced
- 3 cups Swiss Chard coarsely chopped
- Kosher salt
- Freshly cracked black pepper
- Garnish: Apple Chutney pomegranate arils, toasted pumpkin seeds
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Season squash and onion with oil, salt and pepper. Spread over lined pans, making sure not to overcrowd the pan. Stir occasionally and continue roasting until golden brown, about 20-30 minutes.
- Stir in garlic and Swiss chard and roast for an additional 5 minutes until garlic is fragrant and chard has wilted.
- Garnish as desired.
This looks so delicious! I really need to try this!