The K-State Research and Extension Master Food Volunteers said this recipe has a good taste, and is "Colorful, healthy, quick"
- 2lbbutternut (or acorn) squash
- 2Tolive oil
- 1⁄8tred pepper flakes
- 2Tcooking liquid such as broth, wine or water
- 1lbcooking greens such as arugula, kale, spinach, swiss chard, etc
*Halve squash lengthwise, scoop out seeds, and peel. Cut peeled squash into 1-inch cubes.
*In a large, heavy pot, heat olive oil over medium heat. Add garlic and crushed red pepper and sauté for 1 minute, until garlic is fragrant.
*Add squash; stir to coat with oil, and add 2 TBSP cooking liquid. Cover and cook for 15 minutes, stirring frequently and adding more cooking liquid if needed to prevent sticking.
*Add greens, sprinkle with salt, and stir to coat. Cover and cook for 3 to 5 minutes, until gently wilted. Season with salt and pepper, and serve.
One of the great things about this recipe is the versatility. You could substitute just about any winter squash for the butternut, and use just about any of the wide variety of cooking greens we have available.