I’m about to give a bit of a confession here – I have yet to buy one single Christmas gift.
That holiday, which I celebrate, is just a handful of days away. Yikes.
In my defense, I have constructively made five cutting boards in the past month. (Hello new, awesome, expensive-but-oh-so-worth-it hobby.) While I may shed a tear as I part with each of them, I’m fairly certain they’ll make for good gifts. For the whole family.
I mean, my five-year-old niece will love a nice, smooth piece of wood, right? Yeah, maybe not.
While I’ve been neglecting a Christmas shopping trip, I have not been neglecting the season’s signature colors. Rather, I’ve been embracing those reds and greens quite frequently in my kitchen lately, this dish included.
If you squint, or dim the lights, swiss chard will shed a nice holiday crimson onto your counters. Keep that in mind if you were about to call me out. I’m sure some of you are thinking, “Hey, swiss chard is pink. You should probably go get your eyes checked.”
Bringing green to your plate is one of the best gifts you could give to yourself this winter. Add some nutty winter squash and creamy tahini, and your tastebuds will be more than pleased, too.
With food-filled gatherings, often left and right, now more than ever do I appreciate a meal like this. It’s hearty so it’ll leave you satisfied, but not feeling weighed down like a typical heavy holiday dish.
If you do want to richen it up a bit, double the tahini sauce. You can really rarely go wrong with an extra spoonful of tahini on top of cooked winter squash.
Also, feel free to ditch the whole “stuffed” idea, and simply serve this as a pilaf. You can use any squash variety that you like for this dish. So, if you’re using something like butternut, likely it’s not going to have a round enough bowl to really stuff, and that’s okay. Mash the extra and serve it underneath.
I will say though, there is something that feels magical about turning a squash into a bowl. I used a kabocha, which I’d highly recommend if it’s available to you.