Sautéed Winter Squash With Swiss Chard, Red Quinoa and Aleppo Pepper Recipe (2024)

12/21/15 Had an amazing bunch of rainbow chard from my farmers market, and serve this with grilled sausage. Cooked the quinoa in chicken broth for more flavor. Excellent side for a fall, winter meal. I did think it was a tad dry right before serving, and added chicken broth to the pan. Wish I had added more....still a little dry when I served. it.

My cubed butternut squash never browned and instead softened after a few minutes. Also, similar to Starchgirl, I had to add chicken stock near the end because it was too dry. The flavor was great but was more of a mashed concoction and not a stir fry. My next attempt will be to skip the labor of peeling/dicing and simply split and roast the squash, scoop it out once cooked and combine with stir fried chard and garlic. Would have been much easier and am guessing a similar result.

A wonderful veggie-dish! I didn‘t find it too dry, maybe you just need to add a little bit more oil...I cooked it twice, once with chard and once with baby spinach. The chard was great already, but the baby spinach blew it out of the water! A wonderful composition of different flavors. I used butternut both times, it browned well without problems.

Used the recipe as a guide but made some changes. Roasted butternut squash. Sautéed chard stems, garlic and greens together with olive oil, salt, pepper and finished it with lemon juice. Mixed roasted squash, greens, quinoa together and then grated ricotta salata over it. That got five stars.

We added feta cheese on top and served as a main -- great addition!

Roast squash do not try in skillet

squash is much more likely to brown if roasted in oven.

I made this with influence from Sean Sherman- the chef who wrote The Sioux Chef’s Indigenous Kitchen- I added juniper ground in a mortar and pestle- about 7 berries- after sautéing the squash (and some onions) and the chopped chard stalks. Then added 2 big cloves of chopped garlic, and then the chard leaves. It was really good- had it with Kamut- but it would be great with many grains.

I don't ever see the step that specifies adding the squash?

Used the recipe as a guide but made some changes. Roasted butternut squash. Sautéed chard stems, garlic and greens together with olive oil, salt, pepper and finished it with lemon juice. Mixed roasted squash, greens, quinoa together and then grated ricotta salata over it. That got five stars.

Used red rice instead of quinoa. Delicious!

Got Swiss chard and squash in a potluck food delivery and had never cooked either! Cooked the squash hot in plenty of oil, and spiced with paprika, red chilli flakes and black pepper. Really happy with the results. Garlic and salt are both key - as is a nice medium-hot temperature and plenty of olive oil.

We added feta cheese on top and served as a main -- great addition!

A wonderful veggie-dish! I didn‘t find it too dry, maybe you just need to add a little bit more oil...I cooked it twice, once with chard and once with baby spinach. The chard was great already, but the baby spinach blew it out of the water! A wonderful composition of different flavors. I used butternut both times, it browned well without problems.

I found this dish to be a little too much work, and short on flavor. If I were to make it again, I'd add some onion to the chard ribs. Like the other commenters, my squash (delicata) did not brown. Meh.

Had a bag of cubed sweet potato in my freezer, so used this instead of the butternut squash. Roasted it in the oven first, which was a real time saver. I agree with the suggestion that cooking the quinoa in broth (I'd use veggie broth) would improve the flavor. I doubled the pepper (1/2 ancho and 1/2 hot paprika - both of which I learned are substitutes for aleppo pepper if it is not available). I agree this is a satisfying dish for vegans and vegetarians. Nice mix of textures/flavors!

My cubed butternut squash never browned and instead softened after a few minutes. Also, similar to Starchgirl, I had to add chicken stock near the end because it was too dry. The flavor was great but was more of a mashed concoction and not a stir fry. My next attempt will be to skip the labor of peeling/dicing and simply split and roast the squash, scoop it out once cooked and combine with stir fried chard and garlic. Would have been much easier and am guessing a similar result.

12/21/15 Had an amazing bunch of rainbow chard from my farmers market, and serve this with grilled sausage. Cooked the quinoa in chicken broth for more flavor. Excellent side for a fall, winter meal. I did think it was a tad dry right before serving, and added chicken broth to the pan. Wish I had added more....still a little dry when I served. it.

Great autumn/winter vegetable dish that perks up heavier winter meals. Great as a side at dinner parties, also kept vegetarian guests quite happy and sated.