Yield: 4 servings

The produce looked so good in the market today that I loaded up and, realizing that I had probably purchased more than I could cook while it was still at it’s peak, started devising ways to combine the different veggies. This acorn squash and chard dish is even more than the sum of its farm-fresh parts. The sweet squash is an ideal foil for the tangy-salty greens, both of them creamy in their own luscious ways. And the light crunch of buttery bread crumbs is the perfect finishing counterpoint.