Pumpkin with Swiss chard and tomatoes

Ingredients:

• 2 cups butternut squash
• One can (400g) of canned chopped tomatoes without salt
• 1 bunch chard

Preparation:

1. In a large microwave-safe bowl, combine one 14-ounce can (400 g) unsalted canned diced tomatoes, 2 cloves garlic, 2 sprigs thyme, 2 tablespoons olive oil, and a pinch of red pepper flakes; add 2 cups diced peeled butternut squash. Cover with plastic wrap and pierce the edges; microwave until the squash is tender, about 15 minutes.
2. Add 1 bunch of chopped Swiss chard (stems removed) and stir. Cover and microwave for another 5 minutes. Sprinkle with crumbled pecorino cheese.