Butternut Squash and Dark Leafy Green Salad

Posted on Nov 3 2011 - 2:25am by Mike Lieberman
    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.