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Curried Butternut Squash and Greens

Curried Butternut Squash and Greens

  • Author: Katja from Savory Lotus

Scale

Ingredients

  • 1 medium butternut squash
  • 2 TBS ghee, grass fed butter, or coconut oil (like this), melted
  • 1 tsp turmeric (I use this ONE)
  • 1 tsp cumin powder (like this)
  • 1 tsp corinader powder
  • 1/4 tsp garam masala (I use this brand)
  • 1/4 tsp ginger powder (like this)
  • 1/4 tsp cinnamon OR cardamom
  • 1 tsp celtic sea salt (like this one)
  • OPTIONAL: a titch of cayenne (if you want a little heat)
  • 2 TBS faw honey (like this)
  • 1 bunch of your favorite greens (kale, collards, chard, etc.)
  • Plus 2 TBS ghee, grass fed butter, or coconut oil for cooking greens
  • 2 TBS water

Instructions

  1. Preheat oven to 400’F. Grease a large baking sheet.
  2. Combine spices and salt in a small bowl. Set aside.
  3. Peel squash, cut in half lengthwise, and scoop out the seeds. Chop into 1 inch cubes.
  4. Melt fat of choice in a large pot. Add spices and temper them for 2-3 minutes until flavors release. Do not let it smoke. Turn off heat. Add honey to fat/spice mixture and stir to combine.
  5. Pour chopped squash into pot and mix until thoroughly coated. Spread evenly onto prepared baking sheet. No need to wash pot because you will use again.
  6. Bake for 15 minutes at 400’F. Flip the squash and bake another 15-20 minutes until squash is soft and beginning to brown.
  7. Meanwhile, wash and chop your greens. Melt 2 TBS fat of choice in the same pot as above and saute on medium heat until desired doneness. Sprinkle with a titch of unrefined salt to release the water in the greens for better cooking and add 2 TBS of water. If they start to stick, add a a titch more water.
  8. When greens are done to your liking, pour cooked squash into skillet with greens and lightly toss to combine. Plate it up pretty and serve. ENJOY!