INGREDIENTS
3 cups
Butternut squash
1/2 cup
Cranberries, dried
4
large cloves Garlic
2 tsp
Rosemary, fresh
1 tsp
Sage, fresh
1
Shallots quartered, about 1 cup, large
1
large head Swiss chard
1 1/2 tsp
Seasoned salt
4 tbsp
Olive oil, extra virgin
1/4 cup
Pine nuts, toasted
1/4 cup
Goat cheese