Food Knowledge, Sides

Char Roasted Butternut Squash & Garlic Swiss Chard (Harvested)

January 14, 2019

It’s amazing to think that so many of the things we love to eat come from a big stinky pile of dirt for the most part. The last year or so I’ve had the privilege to be able to start my own compost pile and even got to grow a few ingredients with it! Radishes, squash, and Swiss chard are among the very few, but even with that, I’ve been able to learn a ridiculous amount about the ingredients and the process they go through to become a legitimate kitchen ready product. I hope you guys try these recipes out for your friends and family!

Using 2 bunches of multi-colored swiss chard, separate the leaves from the stocks.

Make the pickling liquid by combining 1 cup of vinegar,  2 cups of water, 1/2 cup of sugar, and a pinch of salt.

Bring to a boil. Slice the chard stocks into small bite-sized pieces to pickle.

Transfer to a bowl and pour over the pickling liquid.

While the stocks pickle put a pot over medium-high heat and drizzle with 3-4 tbsp olive oil. Add 1 tbsp of chopped garlic tops or cloves, the Swiss chard leaves, a pinch of salt, and the juice of 1 lemon.

Lightly sauté the swiss chard until you reach the desired bite.

Whip up a quick chili oil by grinding 1 chile de arbol with 1/4 cup of olive oil and salt to taste.

All that’s left to do is plate the sautéed chard. Top with a few of the pickles stock pieces, a drizzle of chili oil, and ENJOY!

Make a simple honey roasted butternut squash by carefully quartering and deseeding  1 large butternut squash.

Drizzle with 2 tbsp of olive oil, add salt and pepper to taste.

 Transfer to an oven and cook for 30-35 minutes on broil.

Once the butternut is charbroiled, remove from the pan, carefully scoop out the meat of the squash and add it to a bowl.

Drizzle with honey and top with fresh thyme leaves. ENJOY!

Char Roasted Butternut Squash & Garlic Swiss Chard (Harvested)

Char Roasted Butternut Squash & Garlic Swiss Chard (Harvested)

Ingredients

    Swiss chard:
  • 2 bunches of multi-colored Swiss chard
  • 1 cup of vinegar
  • 2 cups of water
  • 1/2 cup of sugar
  • pinch of salt.
  • 3-4 tbsp olive oil
  • 1 tbsp chopped garlic tops or cloves
  • 1 lemon
  • Chile de Arbol & 1/4 cup olive oil
  • salt to taste
  • Butternut Squash:
  • 1 large butternut squash
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tsp picked thyme leaves
  • salt and pepper to taste

Instructions

  1. Using 2 bunches of multi-colored swiss chard, separate the leaves from the stocks.  Make the pickling liquid by combining 1 cup of vinegar,  2 cups of water, 1/2 cup of sugar, and a pinch of salt.  Bring to a boil. Slice the chard stocks into small bite-sized pieces to pickle. Transfer to a bowl and pour over the pickling liquid. 
  2. While the stocks pickle put a pot over medium-high heat and drizzle with 3-4 tbsp olive oil. Add 1 tbsp of chopped garlic tops or cloves, the Swiss chard leaves, a pinch of salt, and the juice of 1 lemon. Lightly sauté the swiss chard until you reach the desired bite.
  3. Whip up a quick chili oil by grinding 1 chile de arbol with 1/4 cup of olive oil and salt to taste.
  4. All that’s left to do is plate the sautéed chard. Top with a few of the pickles stock pieces, a drizzle of chili oil, and ENJOY!
  5. Make a simple honey roasted butternut squash by carefully quartering 1 large butternut squash, deseed, drizzle with 2 tbsp of olive oil, add salt and pepper to taste. Transfer to an oven and cook for 30-35 minutes on broil. Once the butternut is charbroiled, remove from the pan, carefully scoop out the meat of the squash and add it to a bowl. Drizzle with honey and top with fresh thyme leaves. ENJOY!
http://www.byrontalbott.com/char-roasted-butternut-squash-garlic-swiss-chard-harvested/

| Cutting Board | Shun Knife Set | Sauce Pan | Pot | Mortar and Pestle |

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