Swiss Chard and Garam Masala Butternut Squash


The farmer’s market this Sunday was bursting with seasonal greens and all sorts of delicious vegetables. I was late to get Nael from a sleepover so quickly picked some that caught my eye, ‘Orange Fantasia’ swiss chard (delicate, bright yellow/ orange stalks more tender than the red variety), bright fragrant turmeric root, freshest baby greens and Lani’s Farm mild napa cabbage kimchi for the week’s cooking.

Using the swiss chard was easy. I wanted to make something light, bright yet warming for the lingering winter ennui, the promise of snow unfulfilled. I combined it with sweet, mellow butternut squash roasted with a dash of homemade garam masala and some chilli flakes. The roasting took about an hour but the result was so worth it!

Spread the chard out on the cutting board evenly and cut equal portion from the leaves to the stalks. Usually, the leaves cook faster as they are more tender and so are separated from the stalks. I combined them with red onion (not pictured), garlic, some more chilli flakes (of course), mustard seeds, smoked paprika, salt and black pepper.


  • one bunch swiss chard, chopped
  • small red onion, diced
  • butternut squash, skinned and cut into medium pcs – pumpkin or yam can also be substituted.
  • 2 cloves garlic, crushed
  • mustard seeds, 1 tsp.
  • crushed red pepper, 1 tsp.
  • Hungarian smoked paprika, 1/2 tsp.
  • salt and black pepper to taste.
  • lemon wedge.

For the Butternut Squash:

  • garam masala, as needed to dust the cut pieces
  • crushed pepper, sprinkled to heat preference


  • Generously sprinkle the squash with garam masala and red pepper flakes
  • Set the oven to 400 degrees and roast till the squash develops brown edges (about an hour)
  • In a heavy dish, heat oil and add garlic, quickly followed by mustard seeds as it starts to sizzle.
  • Add the onions and saute till transparent and then add the stalks.
  • Since the stalks are not that hard, they will cook quickly so saute for another 5-7 minutes and add all the leaves.
  • Stir the mixture till the leaves wilt.
  • Turn off heat and add the butternut squash that should be nicely roasted by now. Gently turn with spatula till it is mixed together.

Squeeze some lemon juice and serve with brown rice, quinoa or on its own for a light, healthy, warming bite.


One Comment Add yours

  1. Seemin Zaidi says:

    Love the colours of the vegetables! The seasoning looks great too! I’m sure the taste matches as well!


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