Swiss Chard Rolls with Goat Cheese, Squash, and Quinoa
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Ingredients & Equipment
What we send
- 2/3 cupquinoa
- 1 clovegarlic
- 1 cupcubed butternut squash
- 4 sprigsThyme Fresh
- 8 ouncesSwiss chard
- 1 tablespoondried cranberries
- 3 ouncescrumbled goat cheese
- 1jar marinara sauce
What You’ll Need
- 12" large pot
- 8" medium pot with lid
- 10" medium pan
- 5 x 7 medium baking dish (optional)
Cook QuinoaPreheat oven to 400[degrees]F. Bring a large pot of water to a boil over high heat. Meanwhile, place quinoa, 1¼ cups water, and a pinch salt in a separate medium pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.
Prepare IngredientsWhile quinoa cooks, peel shallot and mince. Mince garlic. Quarter squash cubes. Strip thyme leaves, discarding stems. Rinse Swiss chard and trim and discard thick bottom stems, keeping leaves intact.
Cook FillingHeat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot, garlic, squash, and thyme and sauté, stirring occasionally, until squash is tender, 8-10 minutes. Remove pan from heat. Stir in cranberries. Transfer to pot with quinoa. Add goat cheese and stir to combine. Taste and add salt and pepper as needed.
Blanch Swiss ChardWhile filling cooks, add Swiss chard leaves to pot of boiling water and blanch, working in batches if necessary, until just softened, about 10 seconds. Transfer to a paper towel-lined plate to drain.
Assemble Swiss Chard RollsPour 1 cup marinara sauce into tin, reshaping if bent. Lay Swiss chard leaves vertically on a clean dry surface and spoon about ¼ cup filling onto ½ of each. Fold in sides, then roll upward tightly and add seam-side down to tin. Alternatively, place sauce and rolls in a medium baking dish. Top with remaining marinara sauce, transfer to oven, and bake until warmed through, about 10 minutes.
Plate Swiss Chard RollsEnjoy Swiss chard rolls while they're warm.