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.

Ingredients

• 1 generous bunch Swiss chard (about 3/4 pound), with wide ribs
• Salt
• 1 medium-size butternut squash, about 2 pounds, peeled and cut into small dice (1/2 inch or a little smaller), about 4 cups diced
• 2 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 large or 2 medium garlic cloves, minced
• ¾ teaspoon Aleppo pepper (more to taste)
• ⅓ cup cooked red quinoa

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    224 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 4 grams protein; 207 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. 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.
2. 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.
3. 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.

• Advance preparation: The blanched chard and cooked quinoa will keep for 3 or 4 days in the refrigerator. The finished dish will hold for a few hours on top of the stove. Reheat in the pan.

35 minutes