Best Roast Chicken Butternut Squash And Swiss Chard Recipes

BUTTERNUT SQUASH & SWISS CHARD LASAGNE WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 400. Cut squash in half lengthwise and remove seeds. Brush squash with olive oil and place cut side down on baking sheet. Bake 30-40 minutes under fork tender. Cool then scoop out inside into mixing bowl. Mash and set aside.
• Cook noodles as directed on package. Drain and set aside.
• For the filling: Heat the oil in a large skillet and add the onions and chard stems. Cook until soft then add remaining chard and sage. Saute until chard is wilted. Remove from heat and allow to cool 10 minutes. Stir in ricotta, nutmeg, salt, pepper, and paprika. Set aside.
• For the sauce: In a medium pan, melt the butter. Add the flour and salt and pepper to taste, and garlic. Cook a few minutes then whisk in the milk until sauce thickens. Stir in parmesan.
• Preheat oven to 375. Spray a lasagne pan with cooking spray and then coat the bottom with a small amount of sauce. Lay in a layer of noodles, then half of the squash, 1 cup of mozzarella, half of the chard mixture.
• In the same sequence, repeat layers until pan is full with a layter of lasagne on top with sauce covering the noodles. If desired, add more parmesan cheese on top.
• Bake 40 minutes. Allow to sit 5 minutes, covered, before slicing and serve.

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
• Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
• Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

ROASTED BUTTERNUT SQUASH, WITH SWISS CHARD OR SPINACH

Steps:

• Preheat oven to 375°F.
• Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
• Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
• If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
• When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.

SAUTéED WINTER SQUASH WITH SWISS CHARD, RED QUINOA AND ALEPPO PEPPER

Steps:

• Bring a large pot of water to a boil while you strip leaves from chard ribs. Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice. You should have about 1 cup diced chard ribs.
• When water comes to a boil salt generously and add chard leaves. Blanch just until wilted, about 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful. Chop medium-fine and set aside. You should have about 1 cup chopped blanched chard.
• In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs. Sauté for 1 to 2 minutes and add squash. Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and sauté for 10 minutes, tossing or stirring in the pan occasionally. Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored. Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together. Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant. Add quinoa and toss together until evenly distributed and warmed through. Taste and adjust seasoning. Remove from heat and serve.