This is a recipe I created a couple years ago, but has become a favorite at our house. The "rouille" isn't really the traditional sauce you might make, but rather a saute of ham, garlic, serano pepper, breadcrumbs and a pinch of saffron. Roasted little cubes of butternut squash are then added to the mixture. I've combined this with pasta and stirred it into soups with great success. I used swiss chard in this version mostly because I just harvested a bunch of it from my garden yesterday. The spiciness can be easily managed by decreasing, or even eliminating, the serrano pepper and the dried red pepper.

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