Have A Veggie Merry Christmas



This was a Christmas side dish experiment that turned out really well. The sweetness of the squash, savory chard, crunch of the nuts, and some holiday spices make this veggie dish a winner, enjoy!


For the chard:

1-2 large bunches of red Swiss chard
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large Vidalia onion, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
1/4 cup of toasted and crushed chestnuts

For the squash:

1 large butternut squash, seeded and cubed (1 inch)
2 Tbs unsalted butter
1 Tbs brown sugar
1/4 tsp nutmeg
1/4 tsp all-spice
1/4 tsp cinnamon
Salt and pepper to taste
Preheat the oven to 375F degrees, then crush the chestnuts or chop roughly with the flat part of your knife or a mortar and toast them in the oven for about 10 minutes and set aside. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips (Chiffonade) and set aside.
Combine the sugar, nutmeg, all-spice, and cinnamon in a small bowl and mix well. Melt the butter over medium heat in a saucepan, and in a large bowl toss the cubed squash up with the melted butter. Sprinkle the spice mix on the squash evenly, toss again, and roast on a non-stick cookie sheet or parchment paper until golden brown and caramelized, about 30-40 minutes.

While the Squash is cooking, heat the olive oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, but not browned. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, and cook covered, stirring occasionally, until tender. In a large bowl toss the squash and chard together check the seasoning and serve garnished with toasted chestnuts. Bon Appetit!

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on December 23, 2015, in Meatless Mondays and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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