Butternut Squash with Collard Greens

By Ron Ladouceur 2015-05-12

Key Points

For the best buy, choose butternut squash that are heavy and have smooth skins.
To prepare squash, wash and remove seeds. Leave skin on and bake for 30 minutes at 350°F, or cook over stove top until tender.
To keep fresh, store in a cool, dry place for up to 3 months.
Squash contains potassium, which is good for a healthy heart.

1. Heat the oil in a large pot over medium-high heat. Stir in onion and bell pepper and cook until soft.

2. Add squash and cook covered for 5 minutes.

3. Add 1/2 cup of water, collard greens, salt and pepper. Cook until vegetables are soft, about 8 to 10 minutes.

4. Serve immediately.

5. Refrigerate leftovers.

This tasty side is perfect for the fall months.

Try this out with other winter squash like acorn or spaghetti squash.