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)
1 bunch sweet potato greens, leaves only, rough-chopped
I +/- tsp crushed red pepper, or favorite hot pepper sauce, to taste
salt, to taste
Heat grapeseed oil in medium skillet until shimmering. Add cubed squash, tossing occasionally while cooking over medium-high heat, until edges are slightly browned. Add sweet red peppers, and basil, cooking until wilted, 3-5 minutes. Add honey and your choice of crushed red pepper or hot pepper sauce to skillet, toss to coat, reduce heat to medium low. Fold in chopped greens, cover, reduce heat to low, and cook. Stir enough to prevent scorching, allowing greens to wilt. Remove from heat.
Serves 4-6 as a side dish.
Photos by Maggie Perkins