It's sad when I realize I have a butternut squash just sitting on my counter that I forgot about. Gotta love over indulgence in America! So, what to do with said squash?? Make dinner...
It's not the first time I've made something like this. Recipe:
1 butternut squash
3/4 cup almonds
1/4 cup pine nuts
1/2 cup raisins
1/4 cup dried unsweetened coconut
2 tbsp maple syrup
1 tsp vanilla
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds and stringy stuff (save the seeds for roasting if you want). Put the butternut squash in a 9 x 13 inch pan with the cut sides facing up.
In a food processor, combine the rest of the ingredients and pulse until the nuts and raisins are coarsely chopped. Scoop the walnut mixture into the scooped out sections of the squash.
Fill the bottom of the pans with water 1/2 inch high. Cover pan with foil and bake until squash flesh is tender (about 1 hour is how long it took for me).
For the greens - I am calling them random because I don't know what they were. I bought them at the H Mart because they were on sale but I'd never heard of them before... I should have taken a picture of the sign. But, none the less I did what I do with most greens:
1 tablespoons refined coconut oil
1 cloves garlic, minced
1 bunch greens
1 cup low-sodium vegetable stock
1⁄3 cup raisins
1/4 teaspoon cinnamon
pinch of cardamom
Heat the coconut oil in a 4- to 6-quart stockpot over medium. Add the garlic and cook for 1 minute. Add the greens, handfuls at a time, stirring until they’re all in the pot. Add 1 cup of the stock and the raisins. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, add cinnamon and cardamom and cover. Cook until the greens are tender, about 10 minutes.
Enjoy!
