Breakfast Risotto with Greens
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Place squash in food processor and pulse for 30 seconds, until squash is "riced." Don't over process!
  2. Heat solid cooking fat in a large skillet on medium-low heat. When fat has melted, add squash.
  3. Cook, stirring occasionally, for 4-5 minutes. Add garlic, cook until fragrant.
  4. Add remaining herbs, spices. Stir to incorporate, cook 4-5 more minutes.
  5. Add chard. Place lid over skillet for 2 minutes, allowing chard to wilt. Remove lid, stir to combine wilted chard.
  6. Remove from heat and serve.
Recipe by Autoimmune Wellness at