1 medium butternut squash, peeled, seeded, and cubed
1 bunch Swiss chard, washed and chopped
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons maple syrup (optional, for added sweetness)
1/4 cup toasted pecans or walnuts (optional, for crunch)
1/4 cup crumbled goat cheese or feta cheese (optional, for creaminess)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Bake for 20-25 minutes, or until the squash is tender and slightly caramelized.
While the squash is baking, whisk together the balsamic vinegar, Dijon mustard, minced garlic, maple syrup (if using), and the remaining 1 tablespoon of olive oil in a small bowl. Season with salt and pepper to taste.
In a large skillet, sauté the chopped Swiss chard over medium heat for 3-5 minutes, or until wilted.
In a large bowl, combine the baked butternut squash, sautéed Swiss chard, and vinaigrette. Toss gently to coat.
Sprinkle with toasted pecans or walnuts and crumbled goat cheese or feta cheese, if desired.
