Your GPS to Health: Greens, California Prunes and Squash

Prunes add a natural sweetness and along with the squash, help mask the bitterness from the greens in this simple veggie dish. Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN for the California Prune Board.

Servings: 4 (1/2 cup serving)
Prep Time:
Cook Time:


  • 3 tablespoons olive oil, divided
  • 2 cups 3/4-inch cubed butternut squash
  • 1/2 teaspoon ground turmeric
  • 1/3 cup chopped leeks
  • 1/4 teaspoon red pepper flakes or to taste
  • Sea salt to taste
  • 4 cups mixed greens (kale, Swiss chard, spinach or collard greens), stems removed and chopped
  • 1/3 cup coarsely chopped California Prunes
  • Juice of 1/2 orange
  • 1/2  teaspoon finely grated orange zest
  • Sea salt to taste


Heat 2 tablespoons oil in a very large skillet. Stir turmeric, leeks, red pepper flakes and a few dashes of sea salt.  Add squash and cook until fork tender. Remove from pan and set aside.

Add remaining olive oil to the pan. Add greens and California prunes and saute for 2 to 3 minutes.

Add squash back to skillet and finish with orange juice and zest.

Nutrition Facts

  • Calories 198
  • 7.8
  • Total Fat 11 g
  • Fiber 3.95 g
  • Protein 3.35 g
  • Sodium 243 mg
  • Carbohydrate 26.1 g