4-5 Servings | prep Time 20 min | Cook time 25 minutes |
- 6 oz. mushrooms, sliced thin and sautéed.
- 1 kabocha squash, peeled cut in half and cut into large moon shaped pieces
- 1/2 cup of beet greens (feel free to add more)
- olive oil
- salt and pepper
- 2 oz parmesan, grated or peeled
Preheat your oven to 400º and toss your squash slices with olive oil and a bit of salt in a large bowl.
Spread in one layer on a baking sheet. Bake for 20 minutes or so (depending on the thickness of your slices) and let cool to just warm.
Sauté Mushrooms and beet greens with olive oil and spices of your choice for 5 to 10 minutes.
Toss the squash with the mushrooms and beet greens. Dress with olive oil and pinches of salt and pepper. Garnish with the parmesan.
-Add broccoli to bake with the squash and/or saute the toro peppers with mushrooms and beet greens