For a few seconds I thought it was for igs! :) N/P

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Posted by Mike on July 27, 1999 at 22:03:34:

In Reply to: Recipe: Chard/Butternut Squash 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:

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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