- 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
- 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.
Paul Jennette says
This looks like a great side dish, away from the norm. I will differently give it a try!!
seems healthy and tasty dish..
Belinda @zomppa says
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.
Brie: Le Grand Fromage says
yum, i love simple, delicious recipes that are healthy and have a lot of flavor naturally. perfect side dish for the holidays!
Frugally Sustainable says
<3 Love the seasonal food this time of year <3