Ingredients:
- 1 tablespoon olive oil
- 1 cup butternut squash, finely diced
- 1/3 cup red onion, finely diced
- 2 3/4 cups low-sodium vegetable broth
- 6 large sun dried tomato halves, not packed in oil, finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 cup old fashioned whole grain rolled oats
- 4 cups packed fresh chard, chopped
- 1/2 cup walnuts, chopped
- 1 teaspoon grated lemon zest
- 1-2 cloves garlic
Directions:
- Heat olive oil in a large pan over medium heat.
- Add squash, garlic and onion to pan. Let cook and stir occasionally fro about 10 minutes. Then set aside.
- In a large sauce pan, bring broth, tomatoes, salt and pepper to a boil over high heat. Reduce heat to medium and add oats and squash mixture.
- Stir occasionally until oats are cooked (about 5 minutes). Add chard and cook until leaves are wilted (about 1 minute). Remove from heat and stir in walnuts and lemon zest.
- Serve in a bowl, garnish with extra lemon zest if desired
* Other variations include: topping with a poached egg, goat cheese, caramelized onions, and/or baby portobello mushrooms.
Recipe adapted from Food and Nutrition Magazine