1 lb squash (any type, such as delicata, festival, butternut, etc.)1 small onion, chopped 1/4 cup seeded and finely chopped jalapeno or serrano chiles 1 cup packed arugula leaves 3 tablespoons cooking oil (try sunflower seed oil!) salt and pepper to taste
Peel squash and scoop out seeds. Chop to about 1/2-inch squares. Heat about 2 tablespoons of the oil in a wide, heavy-bottomed pan (can be nonstick) over medium heat and add the squash cubes. Let brown without stirring for a couple minutes on one side. Stir, and add extra oil if pieces are sticking. Season with salt and pepper. Reduce heat to low and cover pan for about 2 minutes. Uncover and taste squash; it should be just tender. Remove squash from pan. Add a little extra oil and cook the onions until just softened, about 4 minutes, over medium-low heat. Add the peppers and continue cooking another 2 minutes or so. Return the squash to the pan, and add the arugula. Cook, stirring, until arugula is wilted another 1-2 minutes or so. Taste for seasoning and serve.
adapted recipe from noteatingoutinny.com