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1
Prepare the butternut squash by cutting crosswise into 4 pcs.
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2
Cut each piece in half through the center and scrape out the seeds and pulp.
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3
Peel carefully and then cut the flesh into 1/2-inch chunks.
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4
To prepare the Silverbeet, separate the green leaves from the center ribs.
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5
Stack the leaves, roll, and cut into strips.
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6
Coarsely chop the stems.
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7
In a large stew pot or possibly flameproof casserole, heat the extra virgin olive oil over medium heat.
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8
Add in the leeks, garlic, salt, warm pepper, thyme, and sage.
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9
Cook till the leeks just begin to soften, about 3 min.
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10
Add in the squash, tomatoes, and 1/3 c. water.
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11
Bring to a boil, reduce the heat to medium, and cover.
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12
Cook till the squash is soft but not mushy, about 10 min.
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13
Add in the Silverbeet and parsley.
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14
Cook, covered, till the Silverbeet is wilted but still bright green, 2 to 3 min.
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15
Season with additional salt and pepper to taste.
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16
Serve in bowls accompanied by the lemon wedges.
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17
This recipe yields 4 to 6 servings.
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18
Comments: For an extra treat, save the squash seeds; they make a tasty and nutritious topping.
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19
Simply dry, then toss them in extra virgin olive oil.
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20
Toast in a 375 degree oven (or possibly toaster oven) till crispy, about 15 min.
