Butternut Squash and Bok Choy with Raisins and Almonds and Use Those Leftovers!

Hi everyone!  So, I know you all wonder what to do with all the squash you roast at the beginning of the week.

What?

You don’t roast squash at the beginning of the week?

Well you should because you can use it in many dishes all week like soup, salad and this yummy thang I made tonight. It lasts a number of days after you roast it so makes last minute dishes a breeze.

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

Method:

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 cubed, roasted butternut squash and stir gently so the squash does not get mushy

Drizzle on the honey and stir gently

Add in the salt, rasins and chopped almonds, stir gently

Serve with rice, any other grain or by itself