Friday, December 2, 2011

Roasted Butternut Squash Kale Salad

...made with love.

  • 1 butternut squash 
  • 3 cups kale
  • 1/4 cup raisins
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • cinnamon spice
Serves 6.

peel and cube the butternut squash:
  1. Using a sharp knife, cut off roughly 1/4 inch from the bottom of the squash as well as 1/4 inch from the stem.
  2. Use a vegetable peeler to peel off the outer layer of the squash in downward strokes.
  3. Slice the squash in half lengthwise.
  4. Remove seeds. (Note: these seeds can be used as you would pumpkin seeds for another recipe!)
  5. Proceed with cutting the squash into lengthwise slices about 1/4 inch thick. Then make crosswise cuts to make cubes.
cooking instructions:
  1. Preheat oven to 400 degrees.
  2. Distribute cubed butternut squash in a pan with sprinkled cinnamon and sesame oil. 
  3. Allow squash to cook in the oven for 30 minutes.
  4. While the squash is cooking, combine kale, raisins, olive oil, and sesame seeds in a bowl. Cover and let sit in the refrigerator.
  5. When the squash is cooked, place in a serving dish with the sesame kale salad and feel the power of the green! Do you love the versatility of K*A*L*E* as much as I do? YUM!

1 comment: