Cooking Time: 60 Minutes 

Serves 6

What you need:

•  6 small squash, halved, seeded
• Olive oil
• 3 beets, cleaned and chopped
• 1 bunch of baby rainbow chard, roughly chopped
•  Salt
• 2 1/2cups of cooked brown rice
• 1 pouch of Haven’s Kitchen Red Pepper Romesco sauce
•  ¼ cup of dried cherries, roughly chopped
•  ¼ cup of almonds, toasted and choppedHow to make it:
•  Preheat oven to 375
• Roast squash, drizzled with olive oil, face up for 40 minutes
•  On a separate baking sheet, roast beets, tossed with olive oil, 40 minutes

How to Make It:

1. Heat a large skillet over high heat and add olive oil to coat the pan
2. When the oil shimmers, add the chopped chard, and a pinch of salt. Let soften for about 2 minutes, add the rice and cook for another minute or two til the rice is warmed through
3. Remove from heat, add about ½ pouch Romesco, toss in the cherries and almonds
4.  Scoop the rice mixture into the squash and enjoy!