My New Chard Recipe

Garlic-Chard Stuffed Acorn Squash With Gruyere Cheese

55 min | 10 min prep

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Here's one I made up myself! This is a great way to use up leftover cooked chard, and a good way to make squash savory instead of sweet. Plus, it only has a few ingredients and is quite easy! Delicious!

SERVES 2 -4

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Ingredients

• 1 tablespoon olive oil
• 1 bunch chard leaves
• 2 garlic cloves (more if you like!)
• 1 medium acorn squash
• 1/4 cup shredded gruyere cheese

Directions

1. Heat oven to 400 degrees.

2. Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds.

3. Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup), cover with tin foil and place in oven. Cook 30 - 40 minutes, or until very tender when pierced with a fork.

4. Meanwhile, wash, de-stem and chop chard & finely chop or press garlic.

5. Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes.

6. Add chard and saute until reduced in size and wilted, about 5-7 minutes.

7. When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard.

8. Place filled squash back in oven for a few minutes, just enough to melt the cheese.