Butternut Squash and Greens

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