1 T olive oil
1 c chopped onion
3 cloves garlic, minced
1 jalapeño pepper, seeded and minced, optional
3 – 4 c chopped greens
3 1/2 c broth or water
2 c peeled, diced butternut or other winter squash
1 1/2 c uncooked long grain white or brown rice
1 1/2 t ground cumin
1 t salt
1/2 t ground black pepper
4 scallions, chopped
1/4 c chopped fresh cilantro or parsley, optional

1. In medium saucepan, heat oil over medium heat. Add onion, garlic, and jalapeño, and sauté, stirring often, until vegetables begin to soften, about 5 minutes.

2. Add greens and cook, stirring often, until wilted, about 3 minutes. Add broth or water, squash, rice, cumin, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer until rice and squash are tender and liquid is absorbed, about 20 minutes for white rice and about 40 minutes for brown.

3. When rice is done, stir in scallions and cilantro. Serve.