Embrace the cool fall weather with this warm and delicious roasted butternut squash and swiss chard protein bowl. This dish highlights flavors of fall while being healthy and nutritious. I love taking traditionally hearty ingredients and creating something a bit lighter while still packed with flavor. This is a wonderful go-to week night dinner option and it’s super easy to throw together. The sweetness of the warmly roasted butternut squash paired with slightly salty sautéed swiss chard is quite gratifying. It’s the perfect healthy comfort dish for a cool evening and celebrating fall!
This recipe contains simply 4 main ingredients; swiss chard, butternut squash, quinoa and an egg! It’s simplicity allows the natural flavors of the fresh ingredients to really shine. The nutrition factor of this recipe is a huge favorite of mine. Swiss chard particularly is a powerhouse of nutrition and one of the most antioxidant rich foods you can find. This super food is known for its cancer preventative properties. Chard can help promote eye, bone, brain and hair health as it’s packed with many vitamins and minerals. It contains vitamins C, A & K as well as lutein, calcium, fiber, potassium & magnesium. Now that’s a whole lot of healthy amazing-ness!
-1 small whole butter nut squash
-3 cups cooked quinoa (or a medley of quinoa, amaranth & millet)
-1 large bunch fresh swiss chard
-1 small clove garlic
– extra virgin olive oil
– salt & pepper to taste
*I like to use all organic, GMO free produce & ingredients*
Preheat your oven to 415 degrees Fahrenheit.
Let’s begin with prepping our veggies. On a cutting board, cube your butternut squash. In order to do this, lay your squash down so that it’s no longer standing upright. First remove each end (no more than 1/2 inch on each side to remove the stem and bottom). Now, cut your squash in half width wise. This allows you to easily sit each half up right and remove its thick skin easily. Remove the skin with either your knife by thinly slicing it off from top to bottom. You can also use a peeler although since the skin is quite touch, I find a knife to do the trick best. Since the skin is tough to slice off, be sure your surface is even and well dried to ensure your squash does not slip around. Halve the side of your squash which contains its core & seeds (typically the larger round shaped half). Remove the seeds with a large spoon by scraping your spoon against the side and scooping them out. Once cleaned, go ahead and chop your squash into 1 inch, bit sized cubes.
Place your cubed squash onto a baking sheet (place a layer of parchment paper onto your baking sheet for easy clean up). Coat lightly with olive oil. Place your cubes into the oven for 35 minutes. At the 15 minute mark, ensure to check on your squash and move the cubes around to ensure all are evenly roasted. A fork will easily run through the cubes once fully cooked.
While your butternut squash is roasting, wash your swiss chard and pat dry. On a cutting board, remove the very bottom of the stems (1/2 inch). Slice each leaf length wise and then horizontally to create bite sized pieces. Take your small clove of garlic and mince it up. In a large pan, coat lightly with olive oil and heat to medium low. Add in your garlic, allow it to infuse the olive oil for 1 minute and then toss in your chard. Move your chard around in the pan with a spatula while it cooks. Cook until the hue of your chard has turned dark green and the stems have softened (5-7 minutes). Once cooked, remove from the heat and set aside.
In a small pot, place your eggs and fill with water until the eggs are covered. Bring the water to a boil and then turn it down to medium-low heat for 15 minutes. Once your eggs have boiled for 15 minutes, remove them from the water. Place onto the counter or in a bowl of cold water with ice to help them cool down. Once cooled remove the shells and set aside.
Cook your quinoa or quinoa medley per package instructions. When making quinoa, I like to substitute water for chicken or veggie broth. It gives the grain a richer flavor which pairs nicely with this dish.
Your butternut squash should now be fully roasted, go ahead and remove it from the oven and set aside. In two medium size bowls, you’re going to layer in your ingredients. First place your quinoa (1.5 cups per bowl), then layer on top your butternut squash (1/2 cup per bowl), sautéed swiss chard(1/2 cup) and a hard-boiled egg for each. I like to use an egg slicer to slice up my egg before adding it to my bowl. Top will a little sprinkle of freshly cracked pepper and serve!
Prep Time: 35 minutes