SAUTéED WINTER SQUASH WITH SWISS CHARD, RED QUINOA AND ALEPPO PEPPER
Although any winter squash will be delicious, you do have to put some elbow grease into peeling and cutting the squash into small dice (no larger than 1/2 inch, and preferably smaller than that), so I recommend butternut, which is easiest to peel. Delicata, even easier to peel and dice, would be another good choice but you won't get the bright orange color, which is beautiful against the chopped blanched chard, whose stems lend texture to the dish. Red quinoa - just a sprinkling - makes a great finish, contributing another texture and more color. You can make a meal of the skillet combo if you top it with a poached egg, or you can serve it as a side dish.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil while you strip leaves from chard ribs. Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice. You should have about 1 cup diced chard ribs.
- When water comes to a boil salt generously and add chard leaves. Blanch just until wilted, about 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful. Chop medium-fine and set aside. You should have about 1 cup chopped blanched chard.
- In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs. Sauté for 1 to 2 minutes and add squash. Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and sauté for 10 minutes, tossing or stirring in the pan occasionally. Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored. Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together. Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant. Add quinoa and toss together until evenly distributed and warmed through. Taste and adjust seasoning. Remove from heat and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 5 grams
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Md Shohanur Rahoman Kobir
[email protected]This is a great recipe for a healthy and satisfying meal.
Mostafa Alaa
[email protected]I love the combination of flavors in this dish. The sweetness of the squash, the bitterness of the Swiss chard, and the nuttiness of the quinoa are all perfectly balanced.
Iam_mic lavish King
[email protected]This is one of my favorite winter recipes. It's so comforting and delicious.
Jacob Hankinson
[email protected]I've made this dish several times now, and it's always a hit. My friends and family love it.
Afam Evans
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time, and it's always a hit.
Edwin Sanchez
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Eddalys A. Franqui Rivera
[email protected]I'm always looking for new ways to cook winter squash, and this recipe is a keeper. It's simple, delicious, and healthy.
Zain Jan
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with winter squash, Swiss chard, and quinoa.
Aavash Aavash
[email protected]I didn't have any Aleppo pepper, so I used a pinch of cayenne pepper instead. It was still delicious.
Nanu Queen
[email protected]I used red quinoa instead of white quinoa, and it worked out great. The red quinoa added a nice pop of color to the dish.
Md Skrbbtnekdb
[email protected]I'm not a big fan of Swiss chard, but it was really good in this dish. It added a nice bitterness that balanced out the sweetness of the squash.
Awo Yaa
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it without complaint.
Ramkrishna Yadav
[email protected]This dish is a great way to use up leftover winter squash. I had some butternut squash that I needed to use up, and this was the perfect recipe.
Johnny Valley
[email protected]I wasn't sure about the Aleppo pepper at first, but it really added a nice touch. It gave the dish a little bit of heat without being overpowering.
S.M.Rubel Ahmed
[email protected]The leftovers were even better the next day. I reheated them in the microwave and they were just as delicious.
Stitch_stitch
[email protected]I love how easy this dish was to make. I was able to throw it all together in one pot, and it was ready in less than 30 minutes. It's perfect for a weeknight meal.
Nakitto Hilda
[email protected]This dish was a delightful surprise! The combination of flavors and textures was perfect. The squash was tender and slightly sweet, the Swiss chard added a nice bitterness, the quinoa was fluffy and nutty, and the Aleppo pepper gave it a subtle kick.