4 cups butternut squash (1 small) cut into 1/2 inch cubes 1 bunch swiss chard (I like the rainbow variety best) 2 shallots, diced 2 cloves garlic, minced 4 Tbsp dried fruit (cranberries or cherries) 2 Tbsp toasted pine nuts 1/4 cup grated parmesan cheese 2 Tbsp Olive Oil 2 Tbsp unsalted Butter Kosher salt Pepper Juice of half a lemon
Heat a large skillet over medium heat. Add olive oil and butter. When butter has melted add the squash, toss to coat and cook until they start to turn golden brown, about 5 minutes.
While the squash is cooking remove the stems from the swiss chard and dice into small pieces add to the squash along with the shallots and garlic. Toss to coat.
Add a pinch of salt and pepper. Cook with the lid on but slightly open (about 1 inch). Stir occasionally until cooked through about 15 minutes.
Meanwhile slice the chard leaves and grate the cheese.
Add leaves to butternut squash mixture and cook until wilted, tossing to combine. Add the parmesan cheese, pine nuts and lemon juice and toss to combine. Taste and add more salt & pepper if needed.
This is a great fall dish that pairs nicely with saute´ chicken or pork chops