Easy Sauteed Butternut Squash with Swiss Chard

Looking for a great fall and winter side? My recipe for butternut squash and Swiss chard is quick, healthy, and full of caramelized cubes of winter squash and tender chopped chard.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 100kcal
Author Just a Little Bit of Bacon


  • 3 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 bunch Swiss chard
  • 1 tsp dried thyme, or 1 tbsp chopped fresh thyme
  • 1/4 tsp ground cayenne, or to taste


  • In a large saute pan, melt the butter over medium-high heat. Once the butter is bubbling, add the butternut squash and salt. Cook, stirring occasionally, for 10 minutes. The pan should be hot enough to get the squash fairly brown before you add the chard.
  • While the squash is cooking, wash the chard (so it's wet when you put it in the pan), then remove the stems and slice the chard in about 1-inch pieces.
  • Add the Swiss chard to the pan and cover the pan. Cook for 5 minutes, giving everything a stir every minute or so. Check to make sure the squash and chard are fully cooked. If not give everything 1-2 more minutes.
  • Sprinkle the thyme and cayenne over and stir it in. Serve immediately.


For a more colorful dish, use rainbow Swiss chard. Also, kale or spinach can be substituted for the Swiss chard.


Calories: 100kcal