Recipe Kale And Butternut Squash
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In the same skillet melt 1 tablespoon of butter over medium high heat and add in the kale.
Recipe kale and butternut squash. Remove to a plate and set aside. Preheat oven to 400 degrees f 200 degrees c. Kale is suppose to be bitter too healthy and frankly not my first choice in greens.
Spread mixture in a single layer onto a baking sheet. In the same skillet melt the. Toss it around with tongs and cook it for 3 to 4 minutes.
Stir in the garlic thyme salt and pepper. In a large mixing bowl toss the butternut squash cubes with 2 tbsp of olive oil and the maple syrup 1 2 tsp salt cinnamon and cayenne. Add the chopped tomatoes coconut milk and vegetable stock.
Cook for several minutes turning gently with a spatula until the squash is deep golden brown and tender but not falling apart. Bake in the preheated oven until squash is tender and golden 30 to 40 minutes. Mix until evenly coated.
Cook for 30 seconds until fragrant add a little more oil if needed so it doesn t burn. 500g butternut squash or another autumn squash peeled and cut into bite sized pieces 100g kale stems removed and leaves torn into bite sized pieces 1 tbsp roughly chopped flat leaf parsley 2 tbsp toasted hazelnuts roughly chopped. Grease your baking sheet with olive oil.
Put back into the oven and roast 3 5 minutes until kale is wilted and tender. Transfer the squash to the baking sheet and roast at 425 degrees f for 30 minutes or until tender and nicely caramelized. Add all the spices curry powder garam masala cumin cumin seeds turmeric and chilli powder.
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