Roasted Squash and Swiss Chard
With autumn brings squash and pumpkins; a bright vegetable to liven up the evenings which are drawing in. This dish is another re-working of a recipe that I found....
Ingredients
- Small squash - something like a Crown Prince or Acorn , peeled, de-seeded and cut into slices
- Large bunch of chard - I had a beautiful bunch of rainbow chard, roughly chopped
- Small bunch of parsley roughly chopped
- Handful of pumpkin seeds
- Handful of black pitted olives
- Juice of half lemon
- Handful of capers
- 1 large clove of garlic
- Olive oil
Instructions
- Pre-heat the oven to 220C (200C fan)/425F/gas 7.
- Put the squash in a large roasting tray with the olive oil, and season generously
- Coat the squash in the olive oil and ensure the squash is spread out in a single layer.
- Roast for about 30-35 minutes, turning once halfway.
- Whilst the squash is roasting blanch the chard in salted boiling water for about 2 minutes.
- Drain and squeeze dry.
- In a bowl coat the chard in lemon juice and olive oil.
- Finely chop the olives, garlic, capers and parsley and stir in some olive oil... it should form a rough paste and season with black pepper.
- Dry fry the pumpkin seeds for about 5 minutes keeping the pan moving.
- Now it is all about arranging on a plate. Place the chard on first and add the roasted squash on. Spoon over the tapenade and sprinkle the pumpkin seeds over.
This is a rather magical dish that is very simple to make; a sheer delight.
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