Last weekend was all about squash…and kale…and green juices. Actually,green juices were the first thing I made, not that that should come as a surprise to anyone.
I tried this lovely recipe of Butternut Squash with kale with both the vegetables from our farms. Since, Both the vegetables are freshly harvested, They taste so yummy, we could not stop eating. Both Arjun and Samar went eating it in their blue plate with their blue fork.
Here is the recipe-
Roasted Butternut Squash and kale.
•1 Kg butternut squash
•2. cloves garlic, minced
•2-3 tbsp finely chopped fresh parsley
•1/2 tbsp extra virgin olive oil
. •1 cup roughly chopped Go Organic ME kale
Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5.. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve.