Recipe: Chard/Butternut Squash

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Posted by Desiree on July 27, 1999 at 17:51:57:

I forgot how yummy this was, til I made it a couple weekends ago for a potluck!

CHARD/BUTTERNUT SQUASH RECIPE

1 bunch red swiss chard
1 bunch green swiss chard
8oz montery jack cheese, shredded (or fontina cheese or mozarella)
1 large butternut squash
2 cans (14oz each) italian seasoned diced tomatoes
1 brown onion

seasonings: garlic (fresh), oregano, basil, thyme

1 standard rectangular baking dish

Cut butternut squash in lengthwise quarters. Wrap each in cellophane. Microwave until squash is just about tender. Let cool.

Wash chard and detach hard stems. Chop leaves into a little bit larger than bite size pieces. Heat skillet with a little oil and garlic; sautee chard until almost done. Drain. Layer chard at bottom of baking dish.

Dice brown onion. Sautee onion in a lil oil and garlic until almost done. Drain. Layer onion atop chard.

Layer canned tomatoes atop onions.

Peel butternut squash and dice into bite size pieces. Layer atop
tomatoes.

Add oregano, basil and thyme.

Layer finally with cheese enough to cover the squash.

Bake at 350 uncovered for about 20 mins.

Adopted/Modified from Vegetarian Cookbook.

Follow Ups:

For a few seconds I thought it was for igs! :) N/P Mike 7/27/99 (2)
- Re: For a few seconds I thought it was for igs! :) N/P Desiree 7/28/99 (1)
  - LOL Dogs get peeps' l/overs; peeps get igs' leftovers! what do cats get? n/p Iguanamomma 7/28/99 (0)

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: I forgot how yummy this was, til I made it a couple weekends ago for a potluck! : CHARD/BUTTERNUT SQUASH RECIPE : 1 bunch red swiss chard : 1 bunch green swiss chard : 8oz montery jack cheese, shredded (or fontina cheese or mozarella) : 1 large butternut squash : 2 cans (14oz each) italian seasoned diced tomatoes : 1 brown onion : seasonings: garlic (fresh), oregano, basil, thyme : 1 standard rectangular baking dish : Cut butternut squash in lengthwise quarters. Wrap each in cellophane. Microwave until squash is just about tender. Let cool. : Wash chard and detach hard stems. Chop leaves into a little bit larger than bite size pieces. Heat skillet with a little oil and garlic; sautee chard until almost done. Drain. Layer chard at bottom of baking dish. : Dice brown onion. Sautee onion in a lil oil and garlic until almost done. Drain. Layer onion atop chard. : Layer canned tomatoes atop onions. : Peel butternut squash and dice into bite size pieces. Layer atop : tomatoes. : Add oregano, basil and thyme. : Layer finally with cheese enough to cover the squash. : Bake at 350 uncovered for about 20 mins. : Adopted/Modified from Vegetarian Cookbook.

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