1lb.Swiss chardpreferably red, sliced into 1” strips, washed
¼cup/2 oz. crumbled goat cheeseheld cold
Instructions
Preheat oven to 375ºF. Cut the acorn squash in half lengthwise. Scrape out the seeds (roast them for a healthy snack!). Sprinkle the squash with salt. Place them cut side down on a baking tray and roast until soft, about 35 minutes depending on the size of the squash.
While the squash is cooking, make the orzo salad. Bring a large pot of salted water to the boil. Cook the orzo according to package directions. Drain and reserve.
Heat a large sauté pan over medium-low heat. Add the olive oil, thyme and onion. Sprinkle with salt and pepper. Cover pan and sweat the onions until soft and translucent, about 5 minutes. Add the Swiss chard. If it’s still wet from washing, that should be enough liquid to cook the chard; if it’s dry, add 3 Tbsp. of water to the pan. Cover and cook the Swiss chard until the leaves are wilted, about 3 minutes. Remove the lid, stir everything together and continue to cook the stems and cook off excess water, another 2 minutes. Stir in the orzo. Taste and adjust seasoning. Fold in the goat cheese. Divide mixture between the squash halves.