Preparing: Peel and cut a winter squash into cubes (the size of a dice; we used butternut). Put in baking dish, drizzle with oil (don't be stingy) and bake at 350 for 30 minutes (until perfect, not falling apart and not too hard). Meanwhile, in a saucepan heat olive oil (1-2 Tbsp). Cut bread into cubes (the size of dice) and fry in the hot oil until nice and brown. Add a bit more oil if necessary and add sliced garlic (3-5 cloves), ground cumin, salt and pepper. Cook until garlic has browned (which will give a nutty taste and aroma). Then pulse bread/garlic mixture in a food processor or blender to make breadcrumbs. In another, larger saucepan, heat some olive oil and cook chopped greens (we used collards). Once desired texture (collards took about 10 minutes), add 1-2 Tbsp vinegar (we used red wine vinegar) and cook off a bit. Add breadcrumb mixture and mix well. Then add squash and mix gently.
Eating: Great with a steak.
Dish history: Found this recipe and adapted it to use some of our sweet butternut squash and frost-kissed collards. It's a great way to use up some stale bread, too. The toasted breadcrumbs really make the dish.