Winter Garden Paranthas

Bo Bennett, Little Rock Tomato | Yields 4 Paranthas

Ingredients for the dough:
1 1/2 cups flour
1 cup water
3 tablespoons ghee or vegetable oil

For the filling:
1 1/2 cups cubed butternut squash
4 cups mixed winter greens
4 tablespoons cilantro
1 tablespoon dry fenugreek
1 teaspoon ground cumin
1 pinch sea salt
1 tablespoon lemon juice (skip if sorrel is used)

In a mixing bowl, combine flour with water until a sticky dough is formed. Knead the dough until smooth and elastic, adding a tablespoon of the ghee or oil as you knead. Let rest. Peel, cube and steam butternut squash until soft, then mash. Boil greens in a pot of salted water, boil until tender. In a mixing bowl, add mashed squash, greens and the lemon juice. Salt to taste. Roll dough into an 8-inch disk, add filling to center. Fold the dough over and cook for 3 minutes until underside is browned. Brush with the remaining ghee or oil and flip to cook for an additional minute. Serve with tzatziki sauce or melted herb butter.