Market Recipe: Honey-glazed Butternut Squash with Sweet Peppers and Sweet Potato Greens

Honey-glazed Butternut Squash with Sweet Peppers and Sweet Potato Greens By Market Chef Maggie Perkins 2T grapeseed oil 2 medium-large butternut squash, peeled and cubed 1 sweet red pepper, cored, seeded, sliced to equal about 2 cups 1/2 bunch fresh holy basil, leaves only, chopped (about 1/4-1/2 cup) 2-3T honey 1 bunch sweet potato greens, […]