Halibut with Swiss Chard and Butternut Squash

Olive oil
4 gloves garlic
1 Onion
1 Leek
1/2 cup dry white wine
Half of one medium butternut squash, peeled and diced
2 bell peppers (red, yellow or orange) diced
1 bunch of swiss chard chopped (stems discarded)
Fennel
Thyme
Basil
Salt and pepper

In a large saucepan or dutch oven, heat some olive oil then add 4 crushed garlic cloves. Meanwhile, dice up 1 onion and 1 leek (cut leek in half lengthwise, then into 1/4 half circle slices) and add to the garlic. Cook at medium-high heat for about 10 minutes, then add wine and stir until wine is almost evaporated. Then, add the butternut squash and bell peppers and seasonings to taste, and cook covered over low heat for 15 minutes stirring occasionally. Next transfer to a baking dish and roast for an additional 10-15 minutes. At this point you can either add the fish (if it is skinless) to the vegetables during the roasting process, or cook the fish separately. I grilled mine separately with olive oil/kosher salt then served it with the roasted vegetables.  You can also use salmon or cod.