Roasted Swiss Chard And Butternut Squash
- 2 small-med butternut squash
- 1 bunch Swiss chard
- 2 tbsp olive oil
- 1-2 tbsp heavy cream
- 1/4 cup Parmesan cheese grated
- Peel and cut squash into small cubes. Toss with oil and salt and roast at 425 20 minutes or until tender.. Stir occasionally. Set aside. Cut stems from chard into 1" pieces. Coarsely chop leaves. Set aside leaves. Put stems into baking dish drizzle with 1 tbsp olive oil. Salt and pepper. Roast 400 degrees 20 minutes or until tender. Add squash to stems put leaves on top. Drizzle with 1 tbsp oil. Optional.. Add cooked bacon bits. Retun to oven @ 400 degrees until leaves wilt. Add heavy cream (drizzle over top). Top with Parmesan cheese. Bake until bubbly and cheese is melted. Approximately 5 min.
butternut squash, swiss chard, olive oil, heavy cream, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/roasted-swiss-chard-and-butternut-squash-50109736 (may not work)