Butternut Squash and Swiss Chard Stew Topped with Puff Pastry

Butternut Squash and Swiss Chard Stew Topped with Puff Pastry
Photo by Kate Sears


  • 13 grinds black pepper, divided
  • 2 Tbs. extra-virgin olive oil
  • 1-½ tsp. kosher salt, divided
  • 1 cup finely chopped carrots
  • 3 packed cups coarsely chopped Swiss chard leaves, stems removed and discarded, washed and spun dry
  • About 2 Tbs. unbleached all-purpose flour, for rolling out the puff pastry, divided
  • Scant 2 Tbs. finely chopped garlic
  • + 13 more ingredients
    • 1 large sprig plus 1-½ tsp. minced fresh rosemary, divided
    • One 14-oz. package frozen puff pastry, such as Dufour®, thawed
    • 1 cup finely chopped red onions
    • 8 sprigs fresh oregano
    • 3 Tbs. tomato paste
    • One 28-oz. can plain whole peeled tomatoes (with juices) such as Muir Glen
    • 1-½ cups dried red lentils, sorted through and rinsed
    • ¼ cup fresh-squeezed, strained lemon juice
    • ¼ tsp. crushed red pepper flakes
    • 1-½ tsp. minced fresh sage, divided
    • 3-½ cups reduced-sodium vegetable stock
    • 4 cups peeled, diced butternut squash (½-inch cube)
    • 1 cup finely chopped fennel

Heat the oven to 375°F. Heat the oil in a large, heavy saucepan or Dutch oven over medium. When hot, add the fennel, carrots, onions, garlic, red pepper flakes, 1/2 tsp. salt, and 5 grinds pepper. Stir, cover the pot, and cook until the vegetables become soft and aromatic, about 8 minutes. Add th...

View full recipe at Fine Cooking


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