1 small butternut squash, peeled, seeded and cubed
1.5 tbsp. olive oil
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
5 cloves smashed garlic (optional)
1-2 tsp. salt
2 tsp. ground pepper
Kale Salad
1 bunch of kale
kosher salt
2 tbsp. olive oil
1 tbsp. red wine vinegar
additional salt and pepper to taste
2.5 tbsp. pumpkin seeds
2 tbsp. dried cranberries
1 chopped shallot
Instructions
For the Butternut Squash:
Preheat the oven to 400
Peel and cube the butternut squash
Toss the squash with olive oil and spread over a baking sheet
Sprinkle over the herbs, salt and pepper
Bake in the oven for about 40 minutes, checking on the squash and flipping, every 15 minutes.
Remove from the oven once it's browned, but but not overdone. Cool.
For the Kale and Salad:
Wash and trim the kale. Cut away the tough stems.
Chop up the kale and place in a large mixing bowl.
Sprinkle some kosher salt over the kale
With you clean hands, knead the salt in to the kale. Knead for about 3-5 minutes. You will see the kale reduce and soften. The moisture will seep out of the kale.
Toss the kale with the olive oil, vinegar, salt and pepper.
Mix in the rest of the salad ingredients, along with the butternut squash.
Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/10/kale-and-butternut-squash-salad.html