Not long ago it was rare to see Swiss chard in the grocery stores, and if I wanted some I had to grow it myself. I’m glad that nowadays it is commonly available throughout the summer. I ran across a beautiful bunch of red chard yesterday and couldn’t resist buying it even though I have a few plants growing in the garden. I thought it would go well with mushrooms and the leftover top section of buttercup squash.
The Swiss chard was cooked with a little salted water in a lidded pot, and the buttercup squash was baked in the Cuisinart® Oven Central® at 400ºF. To hasten the cooking of the squash I occasionally added a little water into the baking tray.
The mushrooms were cooked in a dry skillet until they stopped sweating and the moisture had cooked away.
I moved the mushrooms to one side and sautéed roughly chopped onion and garlic with a little olive oil.
I then added the roughly chopped cooked Swiss chard to the mushrooms.
When the buttercup squash was done I dished the chard and mushrooms into the cavity and it was ready to serve.
While preparing the squash, chard and mushrooms, I double tasked and baked a batch of whole wheat buns.
The buns were done by the time the rest of the food was ready.