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This recipe is so yummy and so quick! I’ve been eating it a lot lately, ‘cause I just can’t seem to get enough. I think it’s something about the combo of the butternut squash “risotto” and the rainbow chard that is just so satisfying, but it’s also the herbs and spices that are added. They smell amazing while this dish is cooking. Add a breakfast sausage and you’ve got a very nutritious and complete breakfast. It’s the perfect way to get a bunch of veggies in to start your day, especially your leafy greens. And, as you know about me, I like recipes that are simple enough for everyday meals, but look fancy when served at a special occasion. You could easily serve this as a side dish for a dinner party or with big brunch spread. Enjoy!
- 1 pound butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon solid cooking fat (I used lard)
- 1 clove garlic, minced
- 1 bunch rainbow chard, tough stems removed, leaves cut into long ribbons (about 5 cups)
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- Place squash in food processor and pulse for 30 seconds, until squash is "riced." Don't over process!
- Heat solid cooking fat in a large skillet on medium-low heat. When fat has melted, add squash.
- Cook, stirring occasionally, for 4-5 minutes. Add garlic, cook until fragrant.
- Add remaining herbs, spices. Stir to incorporate, cook 4-5 more minutes.
- Add chard. Place lid over skillet for 2 minutes, allowing chard to wilt. Remove lid, stir to combine wilted chard.
- Remove from heat and serve.