Keith Ahrens

1. Slice the Butternut squash lengthwise into two pieces.
2. Spoon out the seeds.
3. Lay the squash side by side with the flesh side up.
4. Rub with a little extra virgin olive oil.
5. Sprinkle with a little kosher salt and fresh ground pepper.
6. Bake in the oven at 375 for about 60 – 80 minutes.

The longer it stays in the oven, the softer it gets.

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While the water is boiling, stir the olive oil, lemon juice and minced garlic together and let sit.

Cook the beet greens for exactly 3 minutes in the boiling water. The boiling water allows the acids in the beet greens to leach out into the water, the acids that make beet greens bitter if cooked any other way, and 3 minutes is not so long that nutrients are destroyed. Also cook Swiss Chard and spinach this exact way. Beet greens are an excellent source of folate, manganese, and potassium. At 3 minutes, pour the water and beet greens into a strainer. Put the beet greens into a bowl and add the Mediterranean dressing. Stir. It is important to eat dark leafy green vegetables every day.

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