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Ingredients
- delicata squash
- butternut squash
- bushel of curly green kale
- large shallot
- tbs olive oil, divided
- clove of garlic
- cup pomegranate seeds
- tbs of chopped parsley
- cup tahini
- cup lemon juice (1 large lemon)
- minced or grated garlic clove
- tsp maple syrup
- tbs olive oil
- 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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