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I am a Type A endomorph. I struggle with weight. This is my Journey

Tuesday, March 8, 2016

6 WBMO - Butternut Squash and Swiss Chard Stew

From member ....
  • 2¼ pounds butternut squash (BMOS Note: Measure your own to be sure, but my sources indicate that every pound of squash equals about 2 cups cooked squash.)
  • 1½ pound Swiss chard 
  • 3 medium leeks, white and tender green, well rinsed, halved lengthwise and sliced
  • (BMOS Note: Leeks tend to collect mud, so be sure to rinse them between the layers and under running water before use.)
  • 8 garlic cloves, sliced 
  • ½ teaspoon crushed hot red pepper 
  • ¼ teaspoon dried thyme leaves 
  • ¼ teaspoon dried sage 
  • 4 plum tomatoes quartered 
  • ¼ cup chopped parsley 
  • lemon wedges for garnish 
  • nsa vegetable stock for sautéing

Prepare the butternut squash by cutting crosswise into 4 pieces. Cut each piece in half through the center and scrape out the seeds and pulp. Peel carefully and then cut the flesh into ½ inch chunks. To prepare the Swiss chard, separate the green leaves from the center ribs. Stack the leaves, roll and cut into strips. Coarsely chop the stems. In a large stew pot or flameproof casserole, heat the stock over medium heat. Add the leeks, garlic, hot pepper, thyme and sage. Cook until the leeks just begin to soften, about 3 minutes. Add the squash, tomatoes and 1/3 cup water. Bring to a boil, reduce the heat to medium and cover. Cook until the squash is soft but not mushy, about 10 minutes. Add the Swiss chard and parsley. Cook, covered, until the Swiss chard is wilted but still bright green, 2 to 3 minutes. Season with pepper to taste. Serve in bowls accompanied by the lemon wedges. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb A, Free Veggies


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