Monday, November 12, 2012

Sage Roasted Squash and Kale


Autumn is by far, my favorite season. Between the crisp freshness of the air, the beautiful warm colors everywhere, and the seasonal comfort foods, fall is truly magical. I'm quite keen on sweet potatoes and squash, and I add kale somehow at almost every meal meal, so this recipe is convenient and practical. I've been wanting to try using sage, and had been intrigued by vegetables roasted in sage browned butter. It's light, tasty, and will impress your guests! Eat as a side to dish to a lean poultry, or eat as a meal in itself- it's that delicious.

Ingredients:

1 butternut squash, peeled and in 1" cubes
3 cups kale, coarsely chopped
1/2 cup pecans, roasted
5 sprigs sage
2 tbsp fresh parsley, finely chopped
1/2 cup butter
1/3 cup olive oil
1/2 cup goat cheese
Fresh ground pepper

Method:

1) In a sauce pan over medium heat, melt butter and add sprigs of sage, parsley and fresh pepper. Reduce to low, and let simmer until light brown, stirring occasionally.
2) Remove sage leaves and discard. Add chopped pecans and kale to the butter and combine thoroughly. Take off heat and set aside.
3) Preheat oven to 350F. Arrange cubed squash in a 9x13 baking dish, drizzle with olive oil and toss gently, coating all squash lightly. 
3) Add sage buttered kale and pecans, tossing gently until squash are coated and mixture is incorporated evenly.
4) Cover with aluminum foil, poking a few air holes, and bake for 30 minutes or until just fork tender.
5) Remove foil, add buttered kale and pecans and mix until combined. Bake uncovered for an additional l5 minutes, or until squash are desired doneness. Top with goat cheese and serve immediately.

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