Red Kuri and Collards

1 Red Kuri squash seeded and cubed (skin is edible if you like)

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

Sprinkling of black pepper

1 cup water or vegetable stock

2 Tbsp olive oil

1 red onion, sliced 

3 cloves garlic, minced 

1 teaspoon balsamic vinegar

1 bunch of collards, ribs removed, sliced thin

Salt and pepper to taste

Preheat oven to 425°F.

Place cubed squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until fork tender.

15 minutes into roasting the squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed pot. Add the sliced red onion and toss to coat. Let cook for 5 minutes until softened. Add the garlic and cook a minute more.

Add the balsamic vinegar and the sliced collards. Stir until the collards are mixed well with the onions then add the water or stock. Continue cooking until the collards is just wilted. And the moisture is evaporated. 

Stir in the roasted squash and then season to taste.