Butternut Squash and Swiss Chard Stew

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Butternut Squash and Swiss Chard Stew

 

2 1/4 pounds butternut squash

1 1/2 pound Swiss chard

1/4 cup fruity olive oil

3 medium leeks, white and tender green, well rinsed, halved lengthwise and

sliced

8 garlic cloves sliced

1/2 teaspoon salt

1/2 teaspoon crushed hot red pepper

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried sage

4 plum tomatoes quartered

1/4 cup chopped parsley

lemon wedges for garnish

 

Prepare the butternut squash by cutting crosswise into 4 pieces. Cut each

piece in half through the center and scrape out the seeds and pulp. Peel

carefully and then cut the flesh into 1/2 inch chunks. To prepare the Swiss

chard, separate the green leaves from the center ribs. Stack the leaves, roll

and cut into strips. Coarsely chop the stems. In a large stew pot or flameproof

casserole, heat the olive oil over medium heat. Add the leeks, garlic, salt,

hot pepper, thyme and sage. Cook until the leeks just begin to soften, about 3

minutes. Add the squash, tomatoes and 1/3 cup water. Bring to a boil, reduce

the heat to medium and cover. Cook until the squash is soft but not mushy,

about 10 minutes. Add the Swiss chard and parsley. Cook, covered, until the

Swiss chard is wilted but still bright green, 2 to 3 minutes. Season with

additional salt and pepper to taste. Serve in bowls accompanied by the lemon

wedges. Yields 4 to 6 servings.

 

 

 

 

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