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Butternut squash and greens

Butternut Squash And Greens

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)
pine nuts
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


This Post Has 14 Comments
  1. I love butternut squash too…..I used the leftovers from the squash toast last week and ate it as a side to pork chops. I'm addicted! I love that you added raisins.

  2. I'm with you Linda, I buy butternut squash almost weekly and make something with it. I could eat your dish for lunch and be as happy as can be! You're tempting me with that ice cream base, I think this will be the year I finally buy an ice cream maker!

  3. Butternut squash is the new black. I adore it. The way it softens, and becomes so luscious. It really undergoes a complete transformation from its hard, unyielding almost tasteless raw state to a sweet, toothsome delight when subjected to the heat of the oven, boiling water or saute pan. I particularly like the way it caramelizes when subjected to dry heat of the oven. I am loving all the recipes I am seeing, and this one looks great.

  4. I do like this – in theory. Not a squash fan (shhhh …. I hear that's sacrilege) but Paul is so I do make it. Love the combo with the greens – I am all about the greens. May surprise Paul with this tonight. If I want to put on all the clothes in my closet and venture out. Like the way you roasted them. I do love roastiing vegetables!

  5. Looks delicious! The last two weeks, I have made baked chicken breast for dinner and paired it with two side dishes, roasted butternut squash and my favorite, swiss chard with sauteed onions, olive oil and garlic. They go perfectly together! So this dish is now on my hit list for next week. Might even add the beans and make it a vegetarian entree for a friend.

  6. This is a perfect dinner!I love that Costco sells butternut squash all peeled and cut up. I buy it every time I shop as it makes preparing it so easy. They also sell bags of baby kale–another favorite.

    Thank you for your sweet comment on my blog, Linda. It made me smile!

  7. Both delicious AND healthy packed into this dish! I love butternut squash in pasta and now you've inspired me to get going and make some! Hope you're staying warm Linda!

  8. Didn't have butternut squash, so I used sweet potatoes. Didn't have pine nuts so I used walnuts. Forgot the cheese. Still yummy!

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