Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Warm butternut squash is the perfect addition to a delicious green salad! I guarantee you’ll love this recipe for Skillet Squash and Greens.
Skillet Squash and Greens
Skillet Squash and Greens
Ingredients
Ingredients
- 1 butternut squash peeled and cubed
- 1 1 bunch swiss chard chopped
- 3 720 cups mL arugula
- 1 1 zucchini diced
- 2 2 cloves garlic minced
- 1 1 onion diced
- 2 29.574 tbsp mL olive oil
- sea salt to taste
- ground black pepper to taste
Instructions
Instructions
- Place cubed squash into a pot and cover with water. Boil until squash is tender but not mushy (approximately 5-7 minutes).
- Drain the butternut squash, and place in skillet with olive oil, zucchini, garlic, onions, arugula, and Swiss chard.
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Saute until the chard is wilted. Season with salt and pepper as desired.
