Vegetable Paella

1 lb butternut squash, cut into 1 inch pieces

1 large leek, green and white parts only, sliced

1 medium onion, chopped

4 tablespoons Bodacious Olive Olive Oil, divided

2 teaspoons Bodacious Olive Paella Seasoning

2 cloves garlic, minced

2 cups basmati rice

2 1/2 cups chicken stock (or vegetable stock for a vegetarian dish)

1 cup white wine

1 cup frozen peas, thawed

1 large red bell pepper, chopped

4 large plum tomatoes, chopped

1 jar artichoke hearts

1/2 lb Swiss chard

Directions:

1. Preheat oven to 425°.
2. Place leek and squash on a baking sheet and brush with 1 tablespoon of the olive oil and roast for 15-20 minutes.
3. Remove and reduce oven temperature to 350°.
4. In a large, flat pan or paellera, heat the 3 tablespoons of olive oil and sauté onion until softened.
5. Stir in Paella Seasoning and garlic.
6. Add rice and cook while stirring for 2-3 minutes.
7. Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard.
8. Stir to combine and simmer for 5 minutes.
9. Place paella pan in oven and bake for 30 minutes or until rice is tender and stock is absorbed.

Serves: 6