Squash inspires me.
Half of a leftover squash was all my brain needed
to concoct this whole meal.
Delicious. Autumnal. Good for you.
(Plus some grilled sausage, or not, if you're of the veggie persuasion:)
*This will be one of those recipes that's not really a recipe, just some hopefully helpful direction.
Always feel free to comment or e-mail with questions.
For the pumpkins seeds, just toss a cup full (fresh out of your Halloween pumpkin or from the store)
with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt and 2 T olive oil.
Look here for roasting vegetable directions, which is what you could do if you're starting with an uncooked squash.....
For the greens, I heated 2 T olive oil in a cast iron pan, tossed in a large pinch of kosher salt and then layered a large bunch of swiss chard in there. I kept it over medium heat, tossing once in a awhile, until the greens were soft. Then I added a big splash of red wine vinegar, and cooked it for another 5 minutes. Salt and pepper to taste to finish it off and you're set!
Just lay a bed of greens on the plate, spoon some squash over it, and finish with a big handful of spicy pumpkin seeds. yum!