Roasted Butternut Squash with Swiss Chard or Spinach
Elevate your weeknight dinners with this vibrant and wholesome recipe for Roasted Butternut Squash with Swiss Chard or Spinach. Sweet, caramelized butternut squash pairs beautifully with garlicky, sautéed greens for a dish that's as nutritious as it is delicious. Enhanced with a touch of fresh thyme, a squeeze of bright lemon juice, and an optional sprinkle of Parmesan cheese for a savory finish, this recipe brings layers of flavor to your table. Perfect as a hearty vegetarian main or as a colorful side dish, it's easy to prepare in under an hour. Whether you use Swiss chard or spinach, the result is a stunning medley rich in nutrients, ideal for cozy family meals or holiday gatherings. Optimize your healthy eating routine with this versatile, comforting dish!
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Recipe Information
Ingredients
- 1 large (about 2 pounds) butternut squash
- 4 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 cups (lightly packed) Swiss chard or spinach
- 0.25 teaspoons red chili flakes (optional)
- 1 tablespoon lemon juice
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and seed the butternut squash. Cut it into 1-inch cubes and place them in a large mixing bowl.
Add 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoons of black pepper, and the fresh thyme to the squash. Toss well to coat evenly.
Spread the squash evenly on the prepared baking sheet. Make sure the pieces are not overcrowded to ensure proper roasting.
Roast the squash in the preheated oven for 30 minutes, flipping the pieces halfway through for even caramelization.
While the squash is roasting, mince the garlic. If using Swiss chard, separate the stems from the leaves and chop them finely. If using spinach, no additional chopping is necessary.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and (if using) the chopped Swiss chard stems. Sauté for 2-3 minutes until the garlic is fragrant and the stems have softened.
Add the Swiss chard leaves or spinach to the skillet and cook, stirring frequently, for 2-3 minutes or until the greens have wilted. Season with a pinch of salt, black pepper, and the optional red chili flakes.
Once the butternut squash is done roasting, transfer it to the skillet with the greens. Stir gently to combine. Drizzle with the lemon juice and adjust seasoning if needed.
If desired, sprinkle grated Parmesan cheese over the dish before serving warm.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 7.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
