Adapted from a recipe from Moore Farms and Friends.
2 tablespoons olive oil 1 butternut squash, peeled, seeded, cut into 1-inch dice 2 peppers, cored, seeded, cut into 1-inch dice 6 cups chopped mixed greens 6 cups water 6 cups vegetable stock or chicken stock Salt and pepper
In a large saucepan, heat olive oil over medium high heat. Add squash and peppers and sauté until golden brown. Add greens and sauté until wilted. Add water and stock and simmer at least 20 minutes, or until vegetables are tender. Season to taste.