Beef rolls with chard and ricotta over spiced squash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, sweet paprika, cumin, 1/4 teaspoon salt, and a little black pepper. Roast for 20 minutes at 200 °C / 400 °F, stirring halfway through.

2. 2

   While the squash roasts, heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until it starts to soften. Stir in the garlic and the chopped chard stems; cook 2 minutes more.

3. 3

   Add the chard leaves, dried thyme, and a pinch of salt. Cook for 2 to 3 minutes until the chard wilts and the moisture evaporates. Remove from the heat, let cool for 5 minutes, then mix with the ricotta, parsley, and lemon juice.

4. 4

   Lay the beef fillets on a work surface. Season with the remaining salt and black pepper. Divide the chard and ricotta filling among the fillets, roll them up tightly, and place seam-side down. Secure with kitchen picks if needed.

5. 5

   Heat the remaining 1/2 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown the beef rolls for 1 to 2 minutes per side until nicely colored.

6. 6

   Add the vegetable broth to the skillet and arrange the roasted squash around the rolls. Transfer the skillet to the oven and bake for 10 minutes at 190 °C / 375 °F, or until the beef is cooked to your liking and the broth has reduced slightly.

7. 7

   Remove from the oven, let rest for 3 minutes, and serve the beef rolls over the spiced squash with the pan juices spooned on top.