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INGREDIENTS

  • 0.5 delicata squash
  • 0.5 butternut squash
  • 0.5 bushel of curly green kale
  • 0.5 large shallot
  • 1.5 tbs olive oil, divided
  • 0.5 clove of garlic
  • 0.13 cup pomegranate seeds
  • 0.5 tbs of chopped parsley

    • TAHINI DRIZZLE

  • 0.13 cup tahini
  • 0.13 cup lemon juice (1 large lemon)
  • 0.5 minced or grated garlic clove
  • 1 tsp maple syrup
  • 0.5 tbs olive oil
  • 1 tbs of ice water (for thinning)

INSTRUCTIONS

  • Preheat oven to 400°
  • Peel the butternut squash, scoop out seeds and chop into cubes
  • Wash the delicata squash thoroughly with a sponge (you eat the skin), cut in half lengthwise, scoop out seeds and slice into crescent shapes
  • De-stem and wash your kale thoroughly. I like to use a salad spinner 
  • Slice and chop your shallot
  • Toss delicata and butternut squash with 2 tbs olive oil and roast at 400° for 30 minutes, flipping halfway through 
  • While your squash roasts, add 1 tbs of olive oil to a cast iron pan over medium-high heat
  • Sauté kale shallot and 1 minced garlic clove until wilted and caramelized, but still bright green in color (5 minutes)
  • Arrange your platter beginning with a bed of your sautéed kale, topping it with the roasted squash, pomegranate seeds, tahini drizzle and parsley. 
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