Wednesday, February 29, 2012

Roasted Butternut Squash tossed with dark greens

Happy Leap Day....err Leap Year....Happy Extra-day-this-month....

Anyway, I have totally missed the boat this week and meant to post on Monday as I'm trying to get into a Monday, Wednesday, Friday routine but dang was I tired on Monday. See this past weekend Joel and I traversed New York State to brave the wilds of the Adirondacks and Lake Placid in a belated celebration of our anniversary. Pictures are coming of that craziness (promise mom). Stay tuned.

But today I have a fabulous winter recipe for you all. Are you rolling your eyes? Are you dreaming of pastels and bunny eggs and bright spring flowers? I am. But this recipe is still good and I say one more hooray for winter foods. Ok let's get started.

Peel and roast a butternut squash and one onion.

Saute up some dark greens. I used kale but spinach or even mustard greens would be lovely.

Now toss the roasted veggies in the wilted greens. 

If that wasn't appetizing enough now it's time to toss in a handful of craisins. They add a delicious sweet and tanginess. Like orange tang for childhood only much, much better.

That's it. See, easy!

Roasted Butternut Squash tossed with dark greens

Yields 4-5 servings


1 medium butternut squash peeled and chopped into 1/2 inch pieces
1 medium onion, chopped
1 large bunch of dark greens
~1 cup chicken or vegetable stock
2 tablespoons olive oil, divided
Nonstick cooking spray
salt and pepper
1/4 cup craisins


Preheat oven to 425.  Toss butternut squash and onion in baking pan with 1 tablespoon olive oil and good pinch of salt and pepper. Roast until soft, about 45 minutes.

Wash and prepare the greens. Heat a large saute pan over medium high heat and spray with nonstick cooking spray. Add greens after two minutes add stock. The goal is to keep the heat high enough for the liquids to steam the greens (you can also cover the pan to accomplish this goal but I hate more dirty dishes so I don't typically). Add salt and pepper to taste. Feel free to add more stock if pan dries out and the greens need further wilting.

Toss roasted vegetables with greens and add the craisins. Top pan with remaining olive oil.

Serve and enjoy!

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