Growing squash in a climate that doesn't rain for 6 weeks, is a feat. However when the vine finally reached the sun, and the september rains came, so did this larger than store-bought, beautiful butternut squash. Sliced in thick slabs of half-moons, and roasted in the oven created the most flavourful bites ever, with nothing else added but the drizzle of olive oil! Grasshopper started planning next years crop immediately, then came up with this great blend.
For calcium, a fabulous bunch of greens like collards or dandelion add bonus nutrition. Remember to avoid spinach, chard and beet greens if it's calcium you want. Onions have been known to give some people digestion difficulties, so dark green celery stalks are flavouring this vegetable medley.
This dish is so tasty, it's going on the christmas dinner menu with it's lovely flecks of red pepper.Hearty Roasted Squash, Greens and Shrooms
Serves 6 as a side dish
1 large butternut squash
1 bunch of collards (or dandelion greens)
4 portabella mushrooms
5 stalks of celery
1/4 c thinly sliced roasted red peppers
olive oil
Wash, peel, and slice squash into one inch thick halfmoons. place in roast pan with a drizzle of olive oil just to coat. Roast in 350* oven, turning, till done. Wash celery, then slice with a long diagonal cut so that you create celery strips. Saute slowly in large skillet with olive oil till soft, set aside. Wash, remove thick veins and rollup greens into a tubelike form. Thinly slice greens across the tube, vertically. Steam for moments, till limp and keeping bright green colour, set aside. Prepare portabella mushrooms, slice in half, then in 1/2 inch slices. Add to celery and saute till done. Cut squash wedges into cubes. Add roasted red peppers to skillet, then greens and squash. Cook on low for 5 minutes, just to blend flavours.
Enjoy!Love Grasshopper
