By Stir It Up! Editor, Kendra Nordin
By Maria Zoitas of “Maria’s Homemade”
1 medium size butternut squash – about 2 lbs. peeled, seeded and cut into 1-inch cubes
1 teaspoon salt (kosher)
1/2 teaspoon clove powder
1/2 teaspoon nutmeg
1/2 cup olive oil, divided
8 cups of water
1 bunch of kale, remove stems and slice into one inch wide pieces
1 medium size white onion peeled and 1/4-inch diced
1/2 cup dried cranberries
1/2 cup toasted and shelled pumpkin seeds
1. Preheat oven to 400 degrees F.
2. In a medium bowl, toss the butternut squash with salt, clove, nutmeg and 1/4 cup olive oil.
3. Place the butternut squash in a 9"x8" sheet pan and bake for 20-25 minutes at 400 degrees F. Remove from oven and let cool to room temperature.
4. In the meantime, bring the water to a boil and blanch the kale for 3-4 minutes. Remove the kale with a slotted spoon or tongs and place in a bowl of cold water to stop the cooking, drain, and set aside.
5. In a sauté pan, heat the remaining oil and sauté the onion for about 5 minutes until translucent. Add the cranberries and auté for 2 minutes, then add the pumpkin seeds, and stir over heat for an additional minute.
6. Combine the roasted butternut squash, kale, onion mixture in a large bowl or serving dish and serve.
