Pumpkin with Swiss chard and tomatoes
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This roasted vegetable side dish is made entirely in the microwave and is perfect for everyday meals or holidays when the oven is busy. Butternut squash is baked with tomatoes, Swiss chard, and thyme and topped with crumbled pecorino cheese. Its salty flavor perfectly complements the pumpkin's natural sweetness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups butternut squash
- One can (400g) of canned chopped tomatoes without salt
- 1 bunch chard
We recommend
Recipes with similar ingredients: butternut squash, chard, tomatoes, thyme, red pepper flakes, Pecorino Romano cheese
Cooking the dish according to the recipe:
- In a large microwave-safe bowl, combine one 14-ounce can (400 g) unsalted canned diced tomatoes, 2 cloves garlic, 2 sprigs thyme, 2 tablespoons olive oil, and a pinch of red pepper flakes; add 2 cups diced peeled butternut squash. Cover with plastic wrap and pierce the edges; microwave until the squash is tender, about 15 minutes.
- Add 1 bunch of chopped Swiss chard (stems removed) and stir. Cover and microwave for another 5 minutes. Sprinkle with crumbled pecorino cheese.
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