Roasted Delicata Squash with Sweet & Savory Greens

Ingredients:

• 1 medium Delicata Squash (or large acorn squash)
• 1 large bunch rainbow chard (or other greens, like kale)
• 3 cloves garlic, minced
• 1 small sweet onion, chopped
• 2 tsp 100% pure maple syrup
• 1 generous TBSP tamari sauce
• ~2 TBSP olive oil
• salt to taste

Making Your Squash with Greens:

(serves 3)

1. Preheat oven to 425 degrees
2. Prepare your squash — (1) wash squash well and cut in half lengthwise; (2) remove seeds, etc. from inside, and set aside seeds for toasting; and (3) cut squash into bite-size cubes (1/2 inch).
3. In a medium bowl, mix together squash, onion, and garlic.  Coat with olive oil, but not too much, and salt lightly.
4. Move squash-onions-garlic mixture to a glass baking dish or cookie sheet and roast in oven for 30-35 minutes, or until squash is soft.
5. While squash is roasting, remove stalks from chard and slice stalks, as you would slice celery.  In a large pan, sautee chard stalks in a tsp olive oil for 3-5 minutes on medium heat.
6. Add tamari and maple syrup to chard stalks and continue cooking another 2 minutes.
7. Add chopped/torn chard leaves to sauteed stalks, combine, and continue cooking until leaves are wilted (stirring occasionally).
8. Combine roasted squash with chard mixture in sautee pan.
9. Serve over brown rice (or quinoa) and garnish with toasted squash seeds, if you like.

Eat Well.  Live Well.  Be Well.