For the Love of Food: Butternut Squash Stuffed with Swiss ChardOctober 15, 2010
Cut a butternut squash in half, lengthwise, and set down on parchment paper on a baking sheet. Poke some holes with a knife into the skin of the squash. Bake in the oven for 45-50 minutes at 350 degrees.
As the squash is almost done baking, rinse and chop up the Swiss chard into small squares and sautee in olive oil with sliced onions and a handful of raisins.
When the squash comes out of the oven, flip the halves over, and let them cool. The entire inside of the squash should be really soft.
Turn off the heat on the stove, scoop out the insides of the squash, but try to leave the skins intact. Mix the squash in with the Swiss chard, onions and raisins. When it’s thoroughly mixed, put the whole mixture back into the squash skins.
Return the stuffed squash to the oven, this time with the skins side down, and bake for an additional 10 minutes.
Cool and serve. This is a perfect fall side dish!This entry was posted in Recipes and tagged Vegetables. Bookmark the permalink. ← WOD: Friday, October 15th WOD: Saturday, October 16th →