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.

Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN, for the California Prune Board (

Servings: 4
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


  1. 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.

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

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

Servings: 4- serving is ½ cup

Per serving: 198 calories

Total Fat: 11 grams

Total Carbohydrate: 26.1 grams

Fiber: 3.95 grams

Sugar: 7.8 grams

Protein: 3.35 grams

Sodium: 243 mg

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