A beautiful simple and colorful side or main dish that includes butternut squash, rice and swiss chard.
1. Wash and pat dry the whole squash. Preheat the oven to 375°F and place your whole squash on a baking sheet. Bake for 45 minutes or until soft to the touch.2. Cook the brown rice according to package instructions.3. While the rice is cooking, wash the chard and cut into 1/2” ribbons.When the rice is almost done and a bit of water still remains, place the chard ribbons on top of the rice and cover to steam.Turn off the heat so that rice and chard can sit for another 5 min.4. Spoon the rice and chard mixture onto a serving plate.5. Skin and cube the squash and toss with smoked paprika, salt, pepper, apple cider vinegar and olive oil (if using). Place the cubed and seasoned squash alongside the rice and top with walnuts and cranberries. Enjoy!