ROASTED BUTTERNUT SQUASH WITH GREENS
Vegan and Gluten-Free

Preparation Time:
60 to 75 minutes
Serves 4 to 6

For the squash
1 long butternut squash
2 pinches mineral salt

For the greens
1 small onion
2 tablespoons avocado oil
8 to 12 cups of mixed chopped greens, such as kale, red chard, and spinach
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 pinch ground cloves
1 to 2 teaspoons freshly grated ginger
2 large medjool dates, thinly sliced
2 tablespoons real maple syrup
2 tablespoons finely chopped pecans or walnuts
¾ to 1 teaspoon salt
2 or more tablespoons fresh pomegranate seeds

For the topping
1 cup high-fat coconut milk
1 teaspoon vanilla extract
1 teaspoon real maple syrup

Cook’s Note:  1. Look for a squash that is no more than about 4 inches in diameter so it will be easy to slice after baking only a half hour. 2. It’s not necessary to peel the squash for this dish. 3. Place a small mixing bowl and beaters in the refrigerator to chill before making the whipped cream.

1. Bake the squash: Preheat the oven to 450˚F. Line a large baking dish with parchment paper. Place the whole squash in the dish, cover with foil, and bake for 30 minutes or until the squash is soft enough to slice easily. Slice into ½-inch rounds (removing the seeds and the stringy bits) and bake uncovered for another 30 minutes or until tender.

2. Prepare the greens: Chop the onion finely. Heat a large pot or sauté pan on medium-low heat. Add the oil and sauté the onion until it turns golden and caramelizes, 20 to 30 minutes.

3. While the onion is cooking, prepare the greens, ginger, dates, nuts, and pomegranate seeds.

4. When the onion is slightly caramelized, add the ground spices and stir for about 10 seconds to coat the pieces of onion evenly. Add the chopped greens and 2 cups of water, increase the heat to medium, and cover the pan. Cook until the greens are tender (5 to 20 minutes depending on the type of greens used). If cooking a heartier green such as kale, check the pan to see if more water is needed to cook the greens until tender. When the greens are cooked, if you find there is still water in the pan, remove the lid and continue cooking until the water evaporates.

5. Stir in the ginger, dates, syrup, and nuts. Add salt to taste. Mix well and set aside on warm.

6. Prepare the topping: Combine the three ingredients in the chilled mixing bowl. Beat with an electric mixer on high speed until the coconut milk has the texture of whipped cream.

7. Assemble the dish: Place a generous portion of greens on each plate. Add 2 or 3 squash slices on each plate. Sprinkle salt on each squash slice. Add a dollop of whipped coconut cream on top of each slice. Sprinkle pomegranate seeds over the topping and around the edges of each plate for additional color. Serve immediately. Bon appétite!