Instructions: Prepare the butternut squash by cutting crosswise into 4 pieces. Cut each piece in half through the center and scrape out the seeds and pulp. Peel carefully and then cut the flesh into 1/2-inch chunks.

To prepare the Swiss chard, separate the green leaves from the center ribs. Stack the leaves, roll, and cut into strips. Coarsely chop the stems.

In a large stew pot or flameproof casserole, heat the olive oil over medium heat. Add the leeks, garlic, salt, hot pepper, thyme, and sage. Cook until the leeks just begin to soften, about 3 minutes.

Add the squash, tomatoes, and 1/3 cup water. Bring to a boil, reduce the heat to medium, and cover. Cook until the squash is soft but not mushy, about 10 minutes.

Add the Swiss chard and parsley. Cook, covered, until the Swiss chard is wilted but still bright green, 2 to 3 minutes. Season with additional salt and pepper to taste. Serve in bowls accompanied by the lemon wedges.

This recipe yields 4 to 6 servings.

Comments: For an extra treat, save the squash seeds; they make a tasty and nutritious topping. Simply dry, then toss them in olive oil. Toast in a 375 degree oven (or toaster oven) until crispy, about 15 minutes.

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