By the time October rolls around I’m loving the winter squash selection at the local farmer’s markets. Butternut has to be one of my favorites. It’s just so versatile – roast, saute or puree. Plus, I always find comfort in its sweet, nutty flavor, especially on a chilly evening.
- 1lb (medium sized) butternut squash, peeled, seeded and sliced
- 1 Macoun apple, cored and sliced
- 1/2 red onion, sliced
- 1 large bunch fresh kale, stems removed and coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 teaspoon crushed red pepper flakes
- Extra virgin olive oil
- Goat cheese (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Peel, seed and slice the butternut squash.
- Core and slice the apple.
- Toss the squash and apple slices in a large mixing bowl.
- Slice half a red onion and add the slices to the mixing bowl.
- Sprinkle on a pinch of salt and black pepper and a teaspoon of fresh thyme.
- Pour in three to four Tablespoons of olive oil and mix well.
- Line a rimmed baking sheet with foil and spread out the coated squash and aplpes.
- Place them in the oven for about 30 minutes or until the squash is fork tender.
- While that roasts in the oven, heat two tablespoons of olive oil in a large saute pan.
- Mince two garlic cloves and add to the warm oil.
- When the garlic becomes lightly golden, toss in the kale.
- Using tongs, turn the kale around in the pan.
- Season with a pinch of salt and a teaspoon on crushed red pepper flakes.
- Let the kale cook down until it’s about half the volume.
- When the squash is fork tender remove the baking sheet from the oven.
- Divide the sauteed kale between two dinner plates.
- Spoon the roasted squash and apples on top of the bed of kale.
- Sprinkle on a few crumbles of goat cheese and serve.
- Try some toasted nuts on top as well.
We had this as a main course. It made pretty big portions and was definitely filling. Although, great on it’s own, I think it would be a nice compliment to roasted chicken or turkey. In that case it would probably serve four people as a side dish.