This is a good combination of flavors. It’s also a versatile recipe. You can bake the squash whole, in halves, in pieces; steam the squash in halves or in pieces; or braise squash pieces directly in the coconut milk/greens mixture. All the methods are good, though roasting the squash halves gives them a more complex flavor (I think). The greens are delicious with the squash, and are also great on their own.

1 – 2 acorn squash
2 – 3 T vegetable oil, divided
1 medium onion, coarsely chopped
3 – 4 cloves garlic, minced
1 – 2 bunches greens, stemmed if necessary, stems reserved if you like, leaves coarsely chopped
1 can (14 oz) coconut milk, or 2 c broth, or a broth/water combination
red hot pepper flakes or curry powder, or other spices, to taste, optional
salt and pepper, to taste

1. Prepare squash to your preference, using some of the vegetable oil on the squash halves or pieces if roasting.

2. Meanwhile, heat remaining oil, or 2 T of the oil in a large skillet. Add the onion (and greens stems, if using) and sauté for 5 or 6 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the greens, by handfuls, if necessary, and stir until they begin to wilt, adding more greens as the greens cook down. When all the greens are in and wilted, pour in the coconut milk or broth. Stir well to combine. Add hot pepper flakes or curry powder, if using. Season with salt and pepper. Bring to a simmer, lower heat, cover and cook until greens are very tender–this will depend on the type of green(s) used. Check the greens before they’re done, and, if the mixture seems too soupy for your liking, uncover, raise heat some, and cook the liquid down.

3. When both the squash and greens are done to your liking, combine. For squash halves, mound greens in cavity. Otherwise, either combine squash piece with greens, or pour greens mixture over squash. Serve with or over rice, as a side or as a main course.