Carnival Squash and Rainbow Chard Recipe

Author: Kali Curtis

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Carnival Squash with Rainbow Chard

Just a simple and healthy warm meal with plenty of veggies.

Ingredients

• 2 cups pureed tomato sauce
• 1 bunch rainbow chard
• 1 carnival squash or another hard squash variety
• fennel
• lemon
• olive oil
• sourdough bread
• olives
• fresh herbs of choice

Instructions

1. In a large pan add 1/4 cup of water and carnival squash slices. Simmer covered for 10 minutes. Or cut them in smaller chunks and simmer for 5 minutes.
2. Add about 2 cups of tomato sauce. I blended a basket of fresh cherry tomatoes with some fresh herbs, a little lime juice, and a touch of salt. You can add more tomato sauce if you would like to, I just used as much tomatoes as I had.
3. Add chopped chard, and simmer for 15 minutes. In the last couple of minutes add some olives.
4. Cut up pieces of sourdough bread and toast them. You can also add some olive oil to the bread before you toast them.
5. Once the squash is cooked through, top with fresh tomatoes and parsley. I also added some shaved fennel soaked in lemon juice and zest of lemon. Otherwise, if you prefer just add some sliced fennel while you're cooking the squash.

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Tag @earthmatterz on instagram and hashtag it #chardandsquash