Butternut Squash with Escarole

2T olive oil
1 small butternut squash, peeled, seeded, and diced (about 4 cups)
2 leeks (white and light green parts only), halved lengthwise, and sliced 1/2" thick
2T fresh sage, chopped
1 large head escarole, roughly chopped
1/2t salt
dash pepper
1T Dijon mustard
1T maple syrup

Heat olive oil in a large skillet over medium heat.

Add the squash, leeks, and 1/2c water.  Cover and cook until the squash is almost tender and the leeks are softened, 6-7 minutes.

Add the sage, escarole, and 1/4c water, salt and pepper.  Cover and cook until the escarole is wilted, 6-7 minutes.

Gently stir in mustard and maple syrup in the skillet.  Season with salt and pepper.

From Food Network Magazine.