How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Red And Green Saute?

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small red onion, quartered and sliced thin, 2 cups diced kabocha squash (use butternut if you can't find it), 2 bunches red chard, stems sliced thinly and leaves chopped coursely, and more.

Is Red And Green Saute suitable as general?

Yes, Red And Green Saute falls under the General category and is a great choice for this type of meal.

How do I store leftover Red And Green Saute?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red And Green Saute Recipe

Name: Red And Green Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small red onion, quartered and sliced thin; 2 cups diced kabocha squash (use butternut if you can't find it); 2 bunches red chard, stems sliced thinly and leaves chopped coursely; 1 bag fresh or frozen cranberries; zest of 1/2 orange; 1 tablespoon cider vinegar; 1/4 teaspoon smoked paprika; Pinch red pepper flakes; 1 cinnamon stick

Try this homemade Red And Green Saute recipe the whole family will love. Made with olive oil, red onion, kabocha squash and red chard. Easy step-by-step…

This Red And Green Saute relies on simple, everyday ingredients such as olive oil, zest of 1/2 orange, cider vinegar and smoked paprika. It comes together quickly and makes 4 servings, at about 102 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Red And Green Saute

Tips for the best results

Variations & substitutions

My Personal Notes

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