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1
First put some olive oil in a pan anticipating that you are going to cook 1/2 of a cubed up butternut squash in it. Throw in some of the roasted garlic from the jar you have in the fridge. About a spoonful.
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2
Then realize that you actually have some fresh elephant garlic on hand so spend a few minutes digging around til you find your garlic press (I actually have 2 of those for some reason).
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3
Turn the heat on medium low, or is that low medium?? On my stove it is on 3 out of 9 plus high.
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4
Get out the biggest knife you have and cut the butternut squash in two. Now that you know cutting up the squash is going to take a bit longer that you thought, turn off the stove. Using the top half of the butternut squash only. It has no seeds so you don't have to mess with that nonsense. Use a potato peeler and peel off the skin/shell. Use a big knife and cut the squash into 1/2 cubes. Throw all those cubes into the pan and turn the burner back on. Use the 5 second rule on the cubes that drop onto the floor. You may as well go find some reading material about now because it takes WAY longer to cook a butternut squash than I ever dreamed. (At least 2 chapters and a bathroom break).
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5
Throw in some Kosher salt (Sandy also introduced me to Kosher salt, thanks Sandy) and some pepper.
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6
When the squash is almost done cooking remember that the recipe also has onions it it. Dice the onion into little bitty pieces so they at least have a chance at getting cooked. Tear up some greens, kale and arugula work well, and throw them into the pan to wilt them. They will turn a beautiful shade of green.
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7
For wilting purposes you should have a lid for the pan so hurry and dig around in the cabinets till you find one that will fit the pan. Put the lid on the pan.
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8
Quickly add about 5-10 shakes of gluten free soy sauce. Put the lid back on the pan. Add a lot of rosemary, dried or fresh. If dried I would recommend twice as much as fresh. Put the lid back on the pan and let those greens wilt. Toss.
