Swiss Chard and Butternut Squash

(4 servings)

Ingredients:

• 2 bunches swiss chard, torn from stems (~6 cups raw)
• 1 large butternut squash
• 2 TBS olive oil
• 1/2 tsp grated nutmeg
• 1 tsp sea salt
• 1/2 tsp fresh cracked pepper
• 1/2 cup pecans, dry toasted

How To Prepare:

Pre-heat oven to 350 degrees.

With a large, sharp knife, cut butternut squash lengthwise (splitting it from the stem to the base). Using a spoon, remove seeds from the inside of your squash. Place squash flesh side down on a baking sheet and drizzle with 1 TBS olive oil, and a 1 tsp. of sea salt and 1/4 tsp. black pepper.

Let cook 50-60 minutes, or until flesh is tender and easy to separate with a fork.

With a dry skillet on medium heat (do not spray to make non-stick), add 1/2 cup roughly chopped pecans to the skillet and toast for 5 minutes, stirring the pan to prevent them from burning. This brings out the aromas, oils and rich flavors of the pecan.

Remove pecans from the pan and add 1 TBS olive oil to sauté Swiss chard, adding the remaining salt and pepper and freshly grated nutmeg.

Assemble: Separate Butternut squash from its skin, and gently slice into approximately 1/2" chunks. In a mixing bowl, gently toss squash with swiss chard. Serve and plate with an even distribution of the toasted pecans as a garnish.

Naturopathic Doctor Says:

If a lion is king of the jungle, then swiss chard is the king of anti-oxidants, and may arguably have more protective nutrients than any other plant. Butternut squash is known as a winter squash, a family of squash known for its carotene-rich cancer and heart disease fighting qualities. Olive oil adds a nice balance of healthful omega 9 anti-inflammatory unsaturated fats which can stand up to moderate heat.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 174, Total Fat 14g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 447mg, Total Carbohydrate 13g, Dietary Fiber 4g, Sugars 3g, Protein 3g, Vitamin A 237%, Vitamin C 61%, Calcium 8%, Iron 12%, Vitamin K ~751%

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