Ingredients
1 large squash, such as butternut or acorn
2 tbsp. sunflower or extra-virgin olive oil, divided
1/4 c. pure maple syrup
2 bunches dandelion greens or kale
5 c. hominy (nixtamalized and cooked, or canned, drained, and rinsed)
4 c. black beans (soaked and cooked, or canned, drained, and rinsed)
Kosher salt
Garlic powder
2 green onions, thinly sliced
1 c. toasted sunflower seeds
Instructions
Preheat oven to 400°. Cut squash in half, clean out seeds, and cut into 1” cubes. Place on a sheet pan, toss with 1 tablespoon oil, and bake for 25 to 30 minutes, or until tender. Toss with maple syrup and set aside.
De-stem and thinly slice dandelion greens or kale. In a large skillet over medium heat, heat remaining oil. Add greens and cook until wilted, 5 to 8 minutes.
Add roasted squash, hominy, and beans to skillet with greens and stir to combine. Season to taste with salt and garlic powder, and cook until all ingredients are warmed through, 3 to 5 minutes.
Spoon mixture into serving bowls and top with green onions and sunflower seeds.