4-5 Servings | prep Time 20 min | Cook time 25 minutes |

Ingredients 

• 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

• 2 medium-size winter squash 
• 1/4 cup all-purpose flour 
• 1/8 teaspoon cornstarch 
• 2 teaspoons ground ginger 
• 1 teaspoon salt, more to taste 
• 1/2 teaspoon black pepper 
• 4 to 6 garlic cloves, minced 
• 1/2 cup finely chopped parsley 
• 2 tablespoons finely chopped fresh rosemary 
• 1/3 cup plus 2 tablespoons olive oil 

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl. 

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat. 

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. 

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately.