Directions

1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and 1 teaspoon salt. Roast until butternut squash is fork tender, about 20 minutes. Let cool while you prepare the biscuits.
2. Make the Roux: Heat the oil over medium heat for a minute or two and then stir in the flour. Stir constantly so there are no lumps. Cook over medium heat until the roux is the color of chocolate.
3. Heat Water: While the roux is cooking, bring the 10 cups of water to a simmer.
4. Add Vegetables: Add onions, celery, and green peppers and turn the heat to medium. Stir occasionally, until the vegetables soften. Add the garlic and cook another 1-2 minutes.
5. Add Spices: Add bay leaves, the Cajun spice and slowly stir in the hot water. Theroux will seize up at first but keep stirring and it will all come together in a silky broth.
6. Add Ham Hock and Greens: Add the ham hock and all the greens. Taste for salt, but remember the ham hock will be salty, so let the broth be a little under-salted for now. If you want to add more Cajun spice, do so now. Cover the pot and simmer gently for 1 hour and 15 minutes. 
7. Remove Ham Hock: When the meat is falling off the bone, remove ham hock, discard bones, chop meat and return it to the pot.
8. Add Sausage: Once the hock is ready, add the andouille sausage and cook for another 15 minutes. Enjoy!

Chef’s Tips

This is a CSG favorite! It’s easy, kid approved, nutritious & delicious! This recipe is also gluten free, paleo, and Whole30 approved. You can use sweet potatoes or regular potatoes. For the chicken, have some fun with it. Grill it, bake it, braise it, or slow cooker shred it. Whatever is convenient for your needs, or fun for the family to make together. Have fun with the toppings. This is also delicious with organic sour cream and shredded cheese. Corn, black beans, and avocado make for a great vegan alternative. Add a side salad or steamed broccoli for added nutrition!