Easy Sauteed Butternut Squash with Chard
3 Tbsp unsalted butter
1/2 tsp kosher salt
1 Red Dog Farm butternut squash, peeled and cut into 1-inch cubes
1 bunch Red Dog Farm chard
1 tsp dried thyme, or 1 tbsp chopped fresh thyme
1/4 tsp ground cayenne, or to taste
In a large saute pan, melt the butter over medium-high heat. Once the butter is bubbling, add the butternut squash and salt. Cook, stirring occasionally, for 10 minutes. The pan should be hot enough to get the squash fairly brown before you add the chard.
While the squash is cooking, wash the chard (so it’s wet when you put it in the pan), then remove the stems and slice the chard into about 1-inch pieces.
Add the chard to the pan and cover the pan. Cook for 5 minutes, giving everything a stir every minute or so. Check to make sure the squash and chard are fully cooked. If not give everything 1-2 more minutes.
Sprinkle the thyme and cayenne over and stir it in. Serve immediately.