Lovin' the Winter Squash These Days

Roasted Delicata Squash with Sweet & Savory Greens

I love winter squash.  There are so many different varieties: butternut, acorn, pumpkins, delicata, and spagetti squash, to name a few.  They keep forever in your kitchen/pantry/cellar without going bad, they are incredibly nutrient dense, they're so sweet and tasty, and they are really great for you for several reasons.  Winter squashes are a great source of carotenes, vitamins B1, B6, and C, niacin, folic acid, and fiber, which means that eating winter squash loads you up on antioxidants, boosts your immunity, helps fight cancers (especially lung cancer), promotes good vision, and may help fight heart disease.  And you know what else?  Adding more naturally sweet veggies to your diet is an excellent way to reduce those out-of-control cravings for sugar.  I know that sounds a little crazy, but you'd be surprised.  So, how great is all that?  Also, you may not know it, or think it would taste very good, but you can even eat the outside skin of most winter squashes (definitely acorn squash and delicata -- you may find some of the other varieties a little tougher, but give 'em a try) and I love the texture it adds to the dishes.  Also, lots of the fiber and carotenoids are present in the skin, so eat up.  Give it a try using delicata squash in this recipe and you'll see what I mean.  Trust me!  Plus, do you really want to try peeling an uncooked squash?  That's no fun.

I just came up with this squash and greens recipe the other night because I had some delicata squash and I had a beautiful bunch of rainbow chard, and I decided to put those hands together for a healthy, tasty meal.  It turned out great.  In fact, I just ate the last of the leftovers for lunch and was reminded of how rich, savory, and sweet it was.  Yum!  Not only will you get all those health benefits from winter squash, but this recipe also ensures that you're getting your daily dose of leafy greens, which are one of the most important and underrepresented foods in the typical American diet.  Alright, on to the recipe...

Roasted Delicata Squash with Sweet & Savory Greens

Ingredients:

• 1 medium Delicata Squash (or large acorn squash)
• 1 large bunch rainbow chard (or other greens, like kale)
• 3 cloves garlic, minced
• 1 small sweet onion, chopped
• 2 tsp 100% pure maple syrup
• 1 generous TBSP tamari sauce
• ~2 TBSP olive oil
• salt to taste



sliced chard stalks



Making Your Squash with Greens:

(serves 3)

1. Preheat oven to 425 degrees
2. Prepare your squash --- (1) wash squash well and cut in half lengthwise; (2) remove seeds, etc. from inside, and set aside seeds for toasting; and (3) cut squash into bite-size cubes (1/2 inch).
3. In a medium bowl, mix together squash, onion, and garlic.  Coat with olive oil, but not too much, and salt lightly.
4. Move squash-onions-garlic mixture to a glass baking dish or cookie sheet and roast in oven for 30-35 minutes, or until squash is soft.
5. While squash is roasting, remove stalks from chard and slice stalks, as you would slice celery (see pic).  In a large pan, sautee chard stalks in a tsp olive oil for 3-5 minutes on medium heat.
6. Add tamari and maple syrup to chard stalks and continue cooking another 2 minutes.
7. Add chopped/torn chard leaves to sauteed stalks, combine, and continue cooking until leaves are wilted (stirring occasionally).
8. Combine roasted squash with chard mixture in sautee pan. 
9. Serve over brown rice (or quinoa) and garnish with toasted squash seeds, if you like.



sauteeing chard stalks with chard greens




Combining roasted delicata squash (beautiful skins, right?) with chard





















Eat Well.  Live Well.  Be Well.  Eat Whole Foods!