Saint Squash

Another imported recipe. By the will of fates I ended up with a bunch of swiss chard and a squash, in need for quick-and-easy. The original recipes are modified according to what was at hand, and thus the report is on the modifications, with links to originals:

Garlicky Baked Butternut Squash

- 1 medium size squash, cut into 1" cubes
- 2 tbsp olive oil
- 3 large garlic cloves
- thyme

The works:
- peel and cube squash (by far the hardest step, unless I just haven't nailed the peeling technique yet)
- place in a large bowl, add everything else, toss to coat
- place on a rimmed baking sheet and roast at 400F stirring occasionally, until desired tenderness. The time varies from oven to oven, but something around 20-25 minutes.


Colcannon
Whatever that means, it's tasty.

- 4 cups potatoes cut into 1" cubes
- 4 cups swiss chard
- 3 large garlic cloves
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp almond milk
- 1 tbsp nutritional yeast
- 3 shallots (what are they called, arrows, shoots?)
- thyme, salt, pepper

The works:
- boil potatoes until they can be pierced with a fork, but not falling apart, drain
- heat oil on medium heat in a large pot, add garlic, soy sauce and swiss chard and cook until chard wilts
- add drained potatoes and mash them
- add everything else and mix well

Resulting dish, with an à côté of the above-mentioned roasted squash, canned pinto beans in tomato sauce and sour cream (I'm not vegan, I'm allowed ;p):

Also there was an entrée of roasted asparagus with balsamic vinegar, but I ate it prior to remembering to take pictures, but here's the recipe:

- bunch of asparagus, with stems broken in half (use the upper part)
- olive oil
- balsamic vinegar

The works:
- place asparagus on a rimmed baking sheet
- sprinkle with olive oil to coat more or less evenly
- roast at 400F for about 20 minutes tossing occasionally (the stems should be lightly browned)
- put on a plate and put a dash of balsamic vinegar on it