TBT: COMBINING TWO OLD FAVORITES

Obviously I am not talking politics as tonight's dinner was a  medley of two past favorites combined.

You'll need just a couple main ingredients.

1 butternut squash ( you know we have oodles)
1 bunch of MiChiLi (the leafy Chinese Cabbage)

Now I had roasted squash at a restaurant recently that wasn't cooked enough so I opted not to peel and cube squash first to roast. Continue...

Preheat oven to 400 degrees to cook squash.
Cut squash in half.
Scoop out seeds.
Oil and salt the 2 halves and place facedown on cooking sheet.
(I know most recipes say flesh up)
Place sheet of parchment on cookie sheet for easier cleanup.
Cook about  30-45 minutes til fork goes in. No need to overcook 
Let squash cool but leave oven on.
Once cooled, peel off skin then cut into bite size chunks drizzling with oil and salt and pepper.
Return to oven to brown.

As it's browning,  heat large skillet with olive oil.
 Rinse MiChiLi.
Pat dry with paper towel.
Chop into bite size pieces.
Throw in rib pieces first, wait a minute or two then leafy part.
Sprinkle with salt and sugar, two times around around.
Place lid on top for 2 minutes.

Remove browned squash cubes from oven, remove skillet lid, stir MiChiLi and add squash.

Isn't it pretty?

Natureman loved it. We added a small dollop of lite sour cream with a splash /two of Sriracha sauce. YUM.