I was married to a vegetarian for 15 years and I still have to say that she was one of the best cooks that I’ve ever known. To watch her in the kitchen and to see the results of her creativity always left me in awe — other than the lack of good protein, I could see why she and so many others were quite happy with their chosen lifestyle. Just as we like to say an ancestral health diet doesn’t feel restrictive to us, they undoubtedly feel the same way about their diets.
One of my favorite dishes she made was a butternut squash hash or as she called it, an autumn hash. The flavor was intense, there was crunch, there was juice, and there was even a little chewiness (I really don’t remember much of the ingredients except for the squash, sorry). Since then, I’ve loved squash and the limitless things you can do with it.
All of this leads me into this recipe and gorgeous photo for “Butternut Squash and Chard in Spicy Harissa Coconut Sauce” by Sylvie Shirazi of Gourmande in the Kitchen. This has my beloved squash, some great heat from the Harissa coconut sauce, and the chard to give it some more color and texture. I know what I’m making this weekend :)
Excerpt from recipe author:
This is the kind of recipe I get excited about; it’s a quick, all-in-one pan, weeknight kind of deal that couldn’t be any simpler to throw together.
This quick butternut squash and chard side is the sort of thing I like to make when I want something rich and vibrant; something to shake up my taste buds while remaining cozy and comforting.