What do you do when you have a foot-long butternut squash and two bunches of swiss chard? Make them 2 nights in a row in 2 separate dishes. Well, that’s what I did at least. I definitely got my fill of fall veggies this week, that’s for sure.
01. Bean, Bacon, and Butternut Squash Soup with Swiss Chard This soup was surprisingly really hearty for it’s few ingredients. It’s quick, easy, and a perfect weeknight meal. I used turkey bacon instead of regular bacon and a can of cannellini beans in place of cooked beans. A+ in my book.
02. Buttnernut Squash Pizza with Swiss Chard, Cremini Mushrooms, and Caramelized Onions This recipe was a bit more experimental on my end. I used this Sprouted Kitchen recipe as a starting point, but instead of making the tart, I just bought a whole-wheat pizza dough and put all the toppings from the recipe on it. I roasted butternut squash, sauteed the greens with garlic and red pepper flakes, and caramelized the onions and added a splash of balsamic vinegar to them. I also had cremini mushrooms that needed to be used so I sauteed those and added them as well. I piled the ingredients on top of the pizza, sprinkled some mozzarella cheese, and baked it in the oven. It turned out so delicious and tasted like the fall season in every bite! Thanks butternut squash! The balsamic onions add so much flavor and there’s a nice little kick from the swiss chard’s red pepper flakes. Best part? It’s Kyle-approved. That guy is hard to please, let me tell you.