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Were you wondering what I did with the beautiful Red Kuri Squash that I blogged about last week? There are so many healthy benefits when eating leafy greens and pairing it with roasted squash makes for an unbelievable side dish! I used a mixture of Swiss chard and collard greens, but you can add your own combinations!
I had leftovers and it was delicious the next day too!
This side dish would be a perfect complement to your main course.
I’d love to hear from you! What do you think of roasted squash with dark leafy greens?
Please feel free to share your ideas and tips in the comments below:)
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Place the cut squash into a mixing bowl and add the maple syrup, 1 tbs. of olive oil and cinnamon to the bowl. Mix well with your hands until all of the squash is coated.
Place the squash onto the baking sheet and bake for 25-30 minutes or until fork tender.
Heat up the remaining 1 tbs. of olive oil in a large skillet or wok pan. Add the sliced garlic and once the garlic has browned, add in your greens and toss with tongs until they wilt. When ready remove from heat and add the fresh lemon juice. Add salt and pepper and toss until mixed.
Arrange the roasted squash over the cooked greens and serve.