-1 Kabocha squash
-4 T. coconut oil, melted
-1 T. curry powder
-1 T. brown sugar
-Salt and pepper, to taste
-Freshly grated Parmigiano
-Fried sage (look online if you have never done this)
Prep and fry sage and set aside.
Next scrub the outside of the Kabocha squash and then with a very sharp knife carefully cut it in half and scoop out the seeds.
Lay the squash halves on their flat side and again with a sharp knife, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 ° for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage. Enjoy!
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!