Peel the butternut squash, and then, use the peeler to cut out some strips of the butternut squash. Deep fry these strips to make the butternut squash ribbons. Keep handy for garnish.
Start some rice cooking - either the sticky kind of Thai, Jasmine or California short-grain, or my favorite brown basmati or any other long-grain rice.
Toast some pine nuts and keep handy for garnish
Sautée some chopped veggies like onions, mushrooms, and bell peppers in a tablespoon of olive oil, with a pinch of all spice powder, some Szechuan flower peppercorns, salt and turmeric powder (optional). Then, add chopped chard and cook till it wilts. Stir in the cooked rice to make the Chard Rice.
Serve the Chard rice topped with butternut squash ribbons, toasted pine nuts and chopped spring onions.