[Kitchen Witch]

Vegetable Paella

1 large leek, white and light-green parts only, sliced
1 lb. butternut squash, cut into 1-inch pieces
4 tbsp. olive oil, divided
1 medium onion, diced
1?3 tsp. cayenne pepper
2 cloves garlic, minced
2 cups basmati rice
2 1/2 cups chicken stock
1 cup white wine
1 cup frozen peas, thawed
1 large red bell pepper, diced
4 large plum tomatoes, chopped
1 jar (6 oz.) artichoke hearts
1/2 lb. Swiss chard, chopped

Preheat oven to 425°F. On baking sheet, place leek and squash, brush with 1 tbsp. olive oil and put in oven. Roast for 15 to 20 minutes, then remove and reduce oven to 350°F. In large paella pan, heat 3 tbsp. oil, then add onion and sauté over medium heat until softened. Stir in cayenne pepper and garlic. Add rice and cook while stirring for 2 to 3 minutes. Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard, then stir and simmer 5 minutes. Place paella pan in oven and bake at 350°F for 30 minutes, until rice is tender and stock is absorbed.