Butternut and Chard Fritatta

I had thought I'd seen the last of both these main ingredients in the Riverford veg box, but they turned up again this week - along with lots of other goodies!  However, they were splendid in this dish.  I roasted the squash with chopped wet garlic and fresh rosemary, then mixed with 4 eggs and the finely-shredded stalks and leaves of Swiss chard which had been sweated in a little olive oil.  Cooked in a pan with more oil, browned under the grill, and served with asparagus that had roasted alongside the squash and some warm crusty bread with butter, it was a veggie feast, and I didn't resent them in the end!