Roasted Butternut Squash, With Swiss Chard Or Spinach - cooking recipe

Ingredients

8 -10 cups diced butternut squash
olive oil
7 shallots, peeled and quartered
20 garlic cloves, peeled
seasoned salt
1 sprig fresh rosemary
10 cups rough chopped greens, like spinach, Swiss chard, Kale
1/4 cup pine nuts, toasted
fresh sage, chopped to taste
1/2 cup dried cranberries

Preparation

Preheat oven to 375\u00b0F.
Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.