Warm Salad Of Squash, Chestnuts And Collard Greens

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   ["Warm the oven to 400 degrees.", "Peel and clean the squash\pumpkin. Cut in half lengthwise and then in 1/2 inch thick strips.", "Put the squash pieces on a sheet pan. Drizzle with 1-1.5 tablespoon of olive oil, salt, 1 tablespoon of honey and teaspoon of thyme. Mix well and bake for about 20 minutes, until fork soft, but not too soft to fall apart. In the last 2 minutes put under the broiler for color.", "Wash the greens, cut out the stem all through the leaf and then cut in 1/2 thick ribbons.", "Cut the half onion into very thin strips.", "Warm a pan with about 1 tablespoon of oil. Add the onion and a bit of salt. satue for 10 min. Add 2 minced cloves of garlic. Satue a little longer and add the greens on high heat. Mix and satue for 5 minutes. Grate about 1/8 teaspoon of nutmeg and add salt and pepper. Add the Vermouth, salt and pepper and satue for few more minutes.", "Add the chestnuts cut in half and let them warm a bit. Take off the heat and add the baked squash. mix gently so the squash won't fall apart. Taste for salt.", "Mix the dressing in a small jar.", "After you plate the salad sprinkle with pumpkin seeds, cranberries and drizzle with some of the dressing."]

* Per serving · 4 servings · Values may vary.