If you haven’t already noticed from all the butternut squash recipes I’ve posted lately, it’s one of my favorite vegetables – winter or summer. It makes a great soup, filling for lasagna, or even a delicious base for ice cream. It’s also wonderful just as a vegetable side dish, as pictured here. My friend Dede made this dish a while ago for a luncheon of our Italian chit-chat group, and I wanted to eat the whole plateful. But I played nice and left some for others. Then I went home and made more just for me. I used kale in my version, since that’s what I had at home, but I much prefer it with swiss chard or spinach, as Dede made it.
You could even add some chick peas or cannellini beans to make this a vegetarian dish with complete proteins, or serve it as a side dish with a piece of grilled meat, as I did.
Butternut Squash and Greens
Note: Dede cooked her squash in a skillet, but I tossed the pieces with olive oil and roasted them in a 400 degree oven for 30 minutes.
2 T. olive oil
1 3/4 lb. peeled and diced butternut squash, sprinkled with salt and pepper
a couple of large handfuls of greens, chopped – spinach, swiss chard or kale
1/4 cup onions, diced
1/4 cup raisins or dried cranberries
grated parmigiano reggiano sprinkled on top (I omitted it)
Heat 2 T oil in skillet and cook 1 ¾ lb peeled and ¾’ diced squash sprinkled with S & P
Partially cover with lid…heat on med to low and cook until squash begins to brown…
Add onions and raisins (I used cranberries and raisins)…cook until tender and browned
Add spinach or other greens until wilted.
Remove and add Parmigiano-Reggiano cheese, or pine nuts to taste