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Stuffed Collard Greens

So the other day ChefMom texted me a picture of a shit ton of squash that she received and asked a silly question: "you want some of these?" Hell yes I do! She gifted me 2 delicata,  2 acorn, 2 buttercup, 1 butternut, 1 spaghetti, and 1 heirloom pumpkin. Please believe there will be tons of squash recipes coming your way, starting with this one starring my grammy's favorite squash, buttercup.

The buttercup squash, a.k.a. black forest, a.k.a. kabocha, is dry and rich with flavor and made this meal perfect. It's one of those dishes that I can't believe I made. This dish. These flavors. Seriously, y'all: OH MY GOD. I'm pretty sure I'm going to make a whole mess of these for Thanksgiving this year and you can bet there won't be any leftovers.

1 bunch of collard greens
15 oz of your favorite roasted winter squash
1 c cashews
1 garlic clove, minced
1/2 tsp pumpkin pie spice
Salt and pepper, to taste 

olive oil
1 lb of oyster mushrooms
1/4 c fresh minced basil
salt, pepper, fennel, red pepper flakes, to taste
  1. Preheat your oven to 350
  2. Cut the stems off the collard greens and steam those babies right up.
  3. Throw all the ingredients from the pulp of your favorite winter squash to the salt and pepper into a food processor and blend that shit until it's nice and creamy. 
  4. Heat up the olive oil and cook up the mushrooms with all the spices.
  5. Stuff the collard greens with 3 tablespoons of the squash mixture and a tablespoon or two of the shrooms. Wrap them up tight and and put them in a roasting pan with about a half of an inch of water in it. Pop in the oven for about 10 minutes and scaaaaaaaaaaarf so hard. 


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