Braised Pumpkin with Turnip Greens

I used 1/4 of my small 2 pound heirloom lakota squash (which resembles pumpkin). Any pumpkin type squash will do in this recipe.

1. In a small cast iron skillet or pan heat 2 Tablespoons extra virgin olive oil over medium heat.
2. Add the onion and saute until translucent.
3. Add the Lakota squash or pumpkin, chicken stock, balsamic vinaigrette, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
4. Bring to a boil, lower the heat and braise over low heat for 30 – 45 minutes, allowing the squash to have a little bit of a crunch. (In other words, not fully softened).
5. At around 5 minutes before the squash is finished add the turnip greens or other dark leafy greens and continue to braise until just wilted.
6. Add additional salt and pepper to taste.