Buttercup Squash Chunks with Bok Choy
Yield = 2 Servings
- 1-2 c. pre-cooked, buttercup squash, preferably baked (skin on)
- Several leaves and stems of bok choy, depending on size (about 3 cups)
- about 1/2 c. pure water
- 2 tbsp. olive oil
- 1/2 onion, coarsely chopped (3/4 to 1 c.)
- paprika or cayenne pepper (optional)
- nutmeg (optional)
Wash bok choy and separate the leaves from the stems; they will be added separately. Heat water and oil together in a cast iron skillet. Cut bok choy stems diagonally, and chop leaves coarsely. When the water is hot, add stems, cover and cook for a couple of minutes. Then stir in onions and leaves, cover and cook for 3 to 5 minutes more.
Cut squash into cubes and stir it into sautéed bok choy and onions. Cook long enough to heat squash through. Season with salt and spices to taste.
Variations: Any kind of baked or steamed winter squash will work in this recipe. Replace bok choy with any cabbage family greens. Minced garlic or ginger are also yummy and can be stirred in at the end of cooking.
Comments: I consider the skins of buttercup squash a delicacy! There is a little more sugar right under the skin and they become tender and shiny after baking. Eat them along with the flesh or sautée skins after removing the squash-leave about 1/4 to 1/8 inch of squash on for flavor and body. Season to taste and enjoy!
Sauteed Buttercup Squash Skins-A Delicacy!