Preheat oven to 475°F.
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl (don’t overcook).
Swiss chard: Rinse the leaves well in water. Then cut the last half-inch or so off from the ends of each stem. Add 2-3 inches of water into the bottom of a 4 or 5 quart sauce pan, and put on the stove on high heat. You can chop up the rinsed leaves and stems while the water comes to a boil. In a medium sauce pan, when the water is boiling well, pack the chopped greens into the pan and cover with a lid. Reduce heat to medium and let the greens steam for 10-11 minutes.
While the squash and chard is cooking, heat 2 tablespoons of olive oil in a skillet and cook the onions and zucchini over medium-high heat with a bit of salt until the onions are translucent.
Bring a large pot of salted water to a boil and cook the Israeli couscous until tender, about 10 minutes.
When the chard is tender, drain and add to a large serving dish. Add the onions and zucchini.
Scrape the butternut squash into the bowl.Drain but don’t rinse the Israeli couscous and add to the large serving dish.
Mix together with olive oil, sea salt and pepper. Adjust seasoning to taste. Mix together the olive oil, salt, and pepper, and fold in gently all the other ingredients.
Can be served at room temperature.Refrigerate any leftovers.