Butternut squash and chard are braised in a coconut milk sauce spiced with garlic, ginger and harissa.
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.
A warm and creamy (despite its lack of cream) combination of slightly sweet butternut squash in spicy coconut sauce is punctuated with a splash of green from a generous amount of chopped chard thrown in at the last minute.
The butternut squash is essentially braised in the coconut milk, infusing every piece with spices like garlic, ginger and a bit of heat from a spicy North African paste called harissa. You can make the dish as mild or hot as you can tolerate by adjusting the amount of paste you use. The natural sweetness of the butternut squash is balanced by the bite of the harissa paste.
So here’s how it all comes together:
Once the butter is sizzling and fragrant from the minced garlic you pile in the slices of peeled and sliced butternut squash and get them a little brown around the edges.
Then you tip in the coconut milk along with the aromatics, slap a lid on the whole thing and let it bubble and simmer away as it reduces and coats the sweet squash. And last but not least the chard joins the party and is cooked just long enough to soften and cook through.
Have you ever tried harissa paste?