Sautéed Mixed Winter Greens and Kabocha Squash
Serves 4

Kabocha squash cooked separately then added to the sautéed greens adds vibrant gold color and almost sweet, rich squash flavor to sautéed winter greens. Dark green with ivory colored stripes on the outside, Kabocha squashes are relatively small and often available as halves or quarters. This recipes uses half of one squash.

Other flavorful winter squashes like Butternut, small pumpkin or Delicatta can be substituted.

Start by following the recipe for Sautéed Winter Greens.

Hints

1. USE A SHARP KNIFE to remove the skin and slice the firm flesh of winter squash. Also, be sure to cut off a flat cutting edge that will stabilize the squash while its cut.
2. With the skin on, cut a quarters into 1/2″ slices first, then cut those into 4″ lengths. After that cut away the seeds and the skin on each slice. Finally, cut the slices into cubes.
3. The squash cubes can be precooked with the chopped onion and then held up to a couple of hours before preparing the greens.
4. Note the broccoli florettes in the photo below. I picked them off the stems, blanched them in boiling water and dropped them into ice water to stop the cooking and preserve the bright green color.

Sautéed Kabocha Squash

Ingredients

1/2 Kabocha squash
1/2 cup finely chopped sweet yellow onion
2 tbs. extra virgin olive oil
1 tsp. fresh lemon juice

Procedure

1. With a flat side facing the cutting surface, carefully cut away the skin of the squash. Slice the flesh into strips about 3/4″ thick. With the tip of the knife, cut away the seeds and pulp from each slice. Cut the slices into cubes.
2. Cover and steam the squash cubes in a microwave or skillet until they are slightly softened but not quite cooked. Transfer them into a bowl, using a slotted spoon.
3. Heat oil at medium temperature in a skillet just large enough to hold the cubes in a single layer. Add onion and cook until slightly browned. Add squash and cook, moving the cubes with a spatula, until squash is cooked. Remove from heat. Drizzle with lemon juice and salt to taste.
4. To add the Squash: Add cooked squash to sautéed winter greens (this also is the time to add blanched broccoli florettes), tossing gently with tongs. Divide among pre heated plates. Drizzle each portion with Balsamic Glaze and serve immediately.