Indian Spiced Butternut Squash with Collard Greens

1 Bunch of Collard Greens - chopped*
1 Medium Butternut Squash - chopped into squares
1 tsp Turmeric
1 tsp Muchi Curry (Turmeric, cumin, ginger, black pepper, coriander, fenugreek, dehydrated garlic, celery seed, cloves, cayenne, caraway, white pepper, mace.)
Non-stick Oil Spray (I use coconut oil spray)

Pre-heat oven to 350 degrees F. Once preheated, spray the baking sheet with non-stick cooking oil. Put butternut squash on the sheet. Bake squash in the oven for 15 minutes or until partially tender. Remove squash, put in mixing bowl and add Turmeric and Muchi Curry spices. Mix well. Once mixed, put in chopped collards and continue to mix. Return all ingredients to the baking sheet, bake for another 8-10 minutes or until collards are wilted and cooked. Remove from oven, let cool and serve. Serves 2-4.

* Remove thick stalks. Wash collards by plunging in a large bowl of cold water. To chop, roll leaves into a big cigar-shape; slice crosswise into strips.

From: The Naturalita Wellness: A Natural Little Journey to a Positive,
Healthy, and Natu... [Now in private blog: http://naturalitabaker.blogspot.com/2012/01/indian-spiced-butternut-squash-and.html]