Chard, Squash and Tomatoes

  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
Save Recipe


  1. Combine one 14-ounce can no-salt-added diced tomatoes, 2 sliced garlic cloves, 2 sprigs thyme, 2 tablespoons olive oil and a pinch of red pepper flakes in a large microwave-safe bowl; add 2 cups cubed peeled butternut squash. Cover with plastic wrap and pierce the plastic; microwave until the squash is tender, about 15 minutes. Add 1 bunch chopped Swiss chard (stems removed) and toss. Cover and microwave 5 more minutes. Top with crumbled pecorino.

Roasted Squash and Tomatoes

Sauteed Summer Squash and Tomatoes

Spaghetti Squash with Fresh Tomatoes and Ricotta

Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette