Chard and Squash Salad

1 small winter squash, such as sweet 

   dumpling, acorn or golden 

2 small beets, trimmed 

1 Tbsp olive oil 

1 bunch Swiss chard, tough ribs removed 

   and leaves torn 

Red wine vinaigrette or vinaigrette of choice 

Sea salt and freshly ground pepper 

Cut the winter squash into wedges and remove the seeds, if desired. Transfer the wedges to a baking dish. Halve the beets and add to the dish. Drizzle with the oil and toss to coat. Bake in a preheated 450° F oven, stirring once, until tender and lightly browned, 20 to 40 minutes. Let cool. Peel and slice the beets. Place the chard in a bowl, drizzle with some of the vinaigrette. Toss to coat. Add the squash and beets, drizzle with the remaining vinaigrette, and season to taste with salt and pepper.

From Cooking in Season: 100 Recipes for Eating Fresh, by Brigit Binns