Butternut Squash & Rainbow Chard
- 1 Butternut Squash, Peeled & Diced
- 1 Acorn Squash, Peeled & Diced
- 2 Bunches Rainbow Chard, Rough Chopped
- 1 tsp Nutmeg
- 1 tsp Chile Powder
- 1/4 tsp Cayenne Pepper
- 2 tsp Salt
- 1/2 Cup White Wine
To make it easier on this dish, I pre-cut all of the squash and chard. This made it nice and easy to cook everything. I transferred all of the squash and a little oil and salt to a dutch oven and cooked it over a camp stove for about 20 minutes, until the squash was soft-ish. At the stage where the squash is just about al dente I added a good amount of nutmeg, cayenne, fresh rosemary and sage. Then added in the chopped chard and covered the pot. The chard cooks down fast, so only covered for about 2-3 minutes. This dish is as tasty as it is colorful!
Over medium to high heat in a dutch oven, cook squash with a little olive oil and salt for roughly 10-15 minutes. Add in spices and char, cover pot for 3 minutes. Remove cover and combine all ingredients. Cook for a few minutes longer until squash is soft.