With ingredients on hand and ones that I didn’t want to see go to waste, I made a simple side dish perfect to serve at your Thanksgiving table. Sauteed onions and sliced Lakota squash braised in homemade chicken stock and balsamic vinaigrette. Dark leafy greens pack a nutritional punch and lend a delightful texture while complementing and enhancing the flavors. I used turnip tops, however, any dark leafy green will do. Try it with spinach, swiss chard or kale. A simple yet sophisticated dish.
Braised Pumpkin with Turnip Greens
Serves 4
Ingredients:
- 1 1/2 cup sliced Lakota Squash or Pumpkin
- 1 bunch turnip greens, sliced
- 1/2 onion, thinly sliced
- 1 cup chicken stock, preferably homemade
- 2 tbls balsamic vinaigrette
- extra virgin olive oil
- sea salt and freshly ground pepper to taste
Method:
I used 1/4 of my small 2lb heirloom lakota squash which resembles pumpkin lending a nutty flavor. Any pumpkin type squash will do in this recipe.
- In a small cast iron skillet or pan heat 2 tbls extra virgin olive oil.
- Add the onion and saute until translucent
- Add the Lakota squash or pumpkin, chicken stock, balsamic vinaigrette, 1/2 tsp salt and 1/4 tsp freshly ground pepper.
- Bring to a boil, lower the heat and braise over low heat for 30 – 45 minutes, allowing the squash to have a little bit of a crunch. (In other words, not fully softened)
- 5 minutes before the squash is finished add the turnip greens or other dark leafy greens until just wilted.
- Add salt and pepper to taste.
That’s it. Buen Provecho!
This looks like a great side dish, away from the norm. I will differently give it a try!!
Thank You
http://www.pantryblogger.com
seems healthy and tasty dish..
Great use of pumpkins!!! Never thought to pair the two.
I like how you added a bit of balsamic vinegar to the dish. Sounds simple, healthy, and delish! Thanks for sharing.
yum, i love simple, delicious recipes that are healthy and have a lot of flavor naturally. perfect side dish for the holidays!
<3 Love the seasonal food this time of year <3