Monday, November 1, 2010

Friday night dinner

Squash inspires me.
Half of a leftover squash was all my brain needed
to concoct this whole meal.
Delicious. Autumnal. Good for you.
Butternut Squash, Spicy Pumpkin Seeds and Swiss Chard
(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.
Roast them in a 350 degree oven for about 15-20 minutes until crispy and popping.
I just cubed some leftover squash, tossed it on a baking sheet and warmed it in the oven.
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!

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