This colorful side is loaded with vegetables and nutrients. It screams Fall goodness and is amazing at any of your High Holiday Meals.
I serve this as part of my Simanim Inspired Rosh Hashanah menu, but leftovers are amazing for weekday vegetarian lunches.
- Cook Time
- Prep Time
- Extra virgin olive oil
- 1 medium butternut squash, cut into medium dice (about 2 pounds)
- 1 red onion, sliced thinly
- 3 cloves garlic, minced
- 3 cups Swiss Chard, coarsely chopped
- Kosher salt
- Freshly cracked black pepper
- Garnish: Apple Chutney, pomegranate arils, toasted pumpkin seeds
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. Season squash and onion with oil, salt and pepper. Spread over lined pans, making sure not to overcrowd the pan. Stir occasionally and continue roasting until golden brown, about 20-30 minutes.
3. Stir in garlic and Swiss chard and roast for an additional 5 minutes until garlic is fragrant and chard has wilted.
4. Garnish as desired.