Take Back the Kitchen with Alma Schneider

One of my favorite wintery ideas is to roast a butternut squash at the beginning of the week and use it up in many dishes like soup, salads and stirfrys. Cut it in half and bake for about 40 minutes at 400 degrees. Dice and place in a tupperware in the fridge. Here’s a healthy dish that took very little time since the squash was already prepared.
Butternut Squash with Bok Choy, Raisins and Almonds:

3 cups chopped and washed bok choy, Swiss Chard or any other green you like
1 1/2 cups cubed and already roasted butternut squash
1 -2 TBS chopped almonds
2 TBS raisins (I like golden)
1/2 tsp honey
1/8 tsp ground coriander
1/8 tsp ground cumin
1/4 tsp salt
tsp olive oil
In a medium sized skillet, heat up a tsp of olive oil and add coriander and cumin. Saute until fragrant, a minute or so
Add in the bok choy and saute until wilted
Add in the honey and stir
Add in the cubed, roasted butternut squash and stir gently so the squash does not get mushy
Add in the salt, raisins and chopped almonds
Serve with rice, any other grain or by itself
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.