Roasted Butternut Squash and Swiss Chard

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Roasted Butternut Squash and Swiss Chard - A Family Feast (1)

There’s an old culinary proverb that says: You first eat with your eyes. This recipe for Roasted Butternut Squash and Swiss Chard combines the gorgeous colors (and flavors too) of roasted butternut squash, Swiss chard, roasted garlic, pine nuts, dried cranberries, shallots and sage into a dish that is quintessential fall and is a feast for both the eyes and stomach.

I just love cooking with Swiss chard – the colors alone make this such an appealing vegetable – not to mention its very high nutritional value!

The mellow roasted butternut squash is perfectly balanced by the delicate flavor of the Swiss chard greens and roasted garlic, and the toasted pine nuts and dried cranberries add texture to the overall dish. This dish is the perfect fall meal accompaniment.

Adapted from a recipe originally found here, we added a small bit of goat cheese to this roasted butternut squash and Swiss chard just before serving to add a touch of delicious creaminess to the dish.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Roasted Butternut Squash and Swiss Chard

A wonderful combination of flavors and colors from roasted butternut squash, Swiss chard, garlic, shallots, dried cranberries and pine nuts.

Yield: 4–6 servings 1x

Prep: 45 minsCook: 45 minsTotal: 1 hour 30 minutes

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Ingredients

3 cups butternut squash, large cubes (about 1 large squash)
4 tablespoons extra virgin olive oil, separated
1 – 2 large shallots quartered, about 1 cup
4 large cloves of garlic, skinned and left whole
1 1/2 teaspoons seasoned salt (we used Lawry’s brand)
2 teaspoons chopped fresh rosemary
1 large head Swiss chard, stems 1 inch diced and leaves roughly chopped (about 6–8 cups)
1/4 cup toasted pine nuts
1 teaspoon chopped fresh sage
1/2 cup dried cranberries
1/4 cup crumbled goat cheese

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Instructions

Preheat oven to 375 degrees.
Peel and seed the squash and cut into large bite size chucks. Coat with 2 tablespoons of olive oil, 1 teaspoon of the seasoned salt, and the rosemary and place on a sheet pan. Roast for 30 to 45 minutes until tender and caramelized. Turn squash half way through.
Coat shallots, peeled whole garlic and the remaining ½ teaspoon of seasoned salt with 1 tablespoon of olive oil and place on another sheet pan. Roast for 20-30 minutes turning half way through. (Note: The squash and the garlic can be roasted at the same time.)
When about 10 minutes remain until the roasted vegetables are caramelized, heat a large skillet over medium high heat and sauté chopped Swiss chard stems in the remaining tablespoon of olive oil. After 3 minutes, toss in the chopped chard leaves and chopped sage and cook for another 1-2 minutes, turning the chard as it cooks with a pair of tongs. Do not over cook.
Add in roasted vegetables, toasted pine nuts and cranberries. Toss over heat to incorporate ingredients for one more minute.
Remove from heat and add in crumbled goat cheese. Serve immediately.

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Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

Reader Interactions

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LeeAnn says
Posted on 3/6/22 at 7:14 pm

Absolutely delicious! Stumbled upon this when I realized I had every ingredient on hand to make it. So glad I tried it. Paired it with some broiled salmon and it was wonderful. I can see making this again as a “special occasion” side – if I can wait that long!
Reply
- Martha says
  Posted on 3/7/22 at 7:38 am
  
  Thanks LeeAnn! Glad you enjoyed the recipe!
  Reply
Patty Dailey says
Posted on 2/25/21 at 5:58 pm

This is not unlike a sautéed beets and beet greens dish I make. This has even more flavor with the addition of the butternut squash and I simply love it!! I had feta on hand and walnuts and dried cherries so those were my subs. I’ll be honest and say this is only the second time I’ve prepared Swiss chard, but this recipe will keep it in rotation, for sure!
Reply
- Martha says
  Posted on 2/25/21 at 6:48 pm
  
  So glad you enjoyed the recipe Patty!
  Reply
Gretchen says
Posted on 3/3/19 at 1:16 pm
See Also
Roast Chicken & Vegetables

Delicious! One tip I would suggest is to make sure your squash isn’t crowded on the pan. If they are too close they will steam instead of roast. Also, I’d add extra garlic, because I love it!
Reply
- Martha says
  Posted on 3/3/19 at 9:19 pm
  
  Thanks Gretchen – great suggestion!
  Reply
Meredith says
Posted on 6/7/15 at 5:35 pm

I got swiss chard in my CSA share this week and wanted to try something new and this did not disappoint. YUM!
Reply
- Martha says
  Posted on 6/8/15 at 9:10 am
  
  Thanks Meredith! We’re glad you enjoyed the recipe as much as we do!
  Reply
katie says
Posted on 8/11/14 at 7:18 pm

LOVED this recipe! i used raw pumpkin seeds instead of pine nuts and it was awesome. thank you!!
Reply
- Martha says
  Posted on 8/11/14 at 7:37 pm
  
  Thanks Katie – glad you enjoyed it!
  Reply
michelle says
Posted on 9/9/13 at 5:53 pm

Trying this out right now, will let you know how it turns out..looks soooo yummmmy
Reply
- Martha Pesa says
  Posted on 9/9/13 at 7:04 pm
  
  Thanks Michelle – hope you enjoy the dish!
  Reply
Debbie @ Kneaded Creations says
Posted on 8/28/13 at 11:24 pm

This is a great fall vegetable recipe to add to my collection! Looks fabulous. Can’t wait to give it a try! I will be back to visit again. Deb
Reply
- Martha Pesa says
  Posted on 8/29/13 at 5:52 am
  
  Thanks Deb!!
  Reply
Kate says
Posted on 8/28/13 at 9:18 pm

I’ve never tried Swiss chard, but I love greens, goat cheese, and dried cranberries. So, I know I would love this. Thanks for sharing!!
Reply
- Martha Pesa says
  Posted on 8/29/13 at 5:49 am
  
  Thank Kate!
  Reply
Heather @ French Press says
Posted on 8/26/13 at 10:53 pm

this looks SO delicious! I love everything in it!!
Reply
- Martha Pesa says
  Posted on 8/27/13 at 9:13 am
  
  Thanks Heather!
  Reply

Roasted Butternut Squash and Swiss Chard - A Family Feast (2024)

Roasted Butternut Squash and Swiss Chard

Ingredients

Instructions

Martha

Reader Interactions

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