Sunday, March 02, 2014

Roasted Squash with Chard 烤冬南瓜拌叶甜菜

What? The organic butternut squash is cheaper than the conventional butternut squash in the grocery store?!?!

Take home message: it pays to take a good look at the price tags/labels, every time. Don't make assumptions that organic is always more expensive than conventional.



Roasted Butternut Squash with Sauteed Rainbow Chard 烤冬南瓜拌叶甜菜
[Roast Butternut Squash]: Preheat oven 400F. Cut 1/2 butternut squash into bite-size pieces, and lay them on flat baking tray - do not overcrowd. Drizzle some organic canola oil or olive oil (Note: Try not to use cold-pressed extra-virgin olive oil under high heat. I usually prefer to use such extra-virgin olive oil as salad dressing, as final touch drizzle to dishes or low-medium temperature saute) over squash, pinch of sea salt, mix well. Roast for about 35-45 mins till squash is cooked, tender and slightly browned at the edges.

[Saute Swiss Chard]: Rinse the chard, separate the stems, and leave and finely chop the stems and leaves. Saute 1 clove finely minced garlic in extra virgin olive oil, then add the stems first, saute for about 3 mins, then add the leaves, fry till cooked and tender. Sea salt to taste. Allow to cool for about 5 mins.


Mix in the sauteed chard into the roasted squash, toss well. Before serving, sprinkle some raisins, roasted pumpkin seeds, and hemp seeds.
 

Sharing this salad with Souper Sunday and Hearth and Soul

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