- Here’s what you’ll need:
- Butternut squash
- 1/2 onion
- 3-4 cloves of garlic
- Dark leafy greens (I used collards and kale)
- Dash of cayenne pepper
- 3-4 tablespoons of vegetable broth
- Teaspoon of cumin
- 1/2 teaspoon of cinnamon
- Tablespoon of olive oil
- How to make:
- Cut the squash into cubes.
- Cut up the onion and mince the garlic.
- Add the onion to the pan that’s heated with oil.
- Stir it up until it’s lightly browned.
- Add the garlic and cayenne.
- Mix for 20-30 seconds you’ll be able to smell the garlic.
- Add the butternut squash and mix to coat with the oil.
- Add the veggie broth and let it cook for 4-5 minutes.
- While that’s cooking, chop up your greens into bite sized pieces.
- Keep checking on the squash, stirring it and making sure there is enough liquid.
- Add the greens.
- Sprinkle in the salt and pepper and mix it all up.
- Put the cover on and cook for another 5-10 minutes.
- When the greens are nice, dark and slightly wilted, it’s ready.
This looks fantastic. Thanks for the recipe! You’re blog is really inspiring. Do you grow your own squash?
Thanks. Don’t nearly have enough space to. I get mines from the farmers market!
This summer, my neighbor had a container on her outside windowsill and fixed it with some wire. The plant itself simply dangled down the front of the house. She managed to grow two decent sized squash in there, so I decided to try that next year. Might work on an LA balcony, too… especially the dangling over the edge of the balcony thing. Unless there’s a danger of squashs falling on peoples heads, that is…
Yea don’t want to be dropping squash on people’s heads.