Indian Spiced Greens and Squash

1 Butternut squash, cubed

1 bunch Kale, chard, or any green, shredded thinly

1 tablespoon neutral oil

1 tablespoon cumin

2 large shallots, sliced thinly

1 tsp mustard seeds

1 tsp tumeric

1/3 cup chicken broth or water.

juice 1/2 lemon

Preheat oven to 400.

Toss squash in a bowl with oil, cumin, salt and pepper.

Spread on a cookie sheet lined with parchment paper, roast in oven 10 minutes, toss and return for another 10-15 minutes, until browned and roasted through. Remove from oven and set

aside.

heat a little oil in a large pan and toss in mustard seeds, cover, so the seeds don't fly out of the pan.

Add shallots, tumeric, salt and cook until onions are tender and begin to brown.

Add the greens and chicken broth. Cover and let cook down, stirring occasionally, 10 minutes.

Remove lid and let liquid evaporate. Add squash and toss.

Squeeze in lemon juice.

Serve warm.