Ingredients
- 6 cups organic kale, stemmed & torn into bite size pieces
- 4 organic delicata squash
- 2tbs organic extra virgin olive oil
- 1/2 tsp ground allspice
- 1/2 tsp sea salt
- 1/8 tsp organic red pepper flakes
- 1/4 c dried organic cranberries
Instructions
- 1. Preheat oven to 425. Cover kale w/ cold water and set aside. Peel the squash, cut in half lengthwise, scoop out the core and seeds, and cut into 1/2″ pieces. toss with 1 tbs olive oil, sage, allspice and 1/4 tsp salt. Spread squash in single layer on baking sheet. Roast for 15 min or until tender.
- While squash is roasting, heat a saute pan over medium heat. Add the remaining oil, red pepper flakes and cranberries. Stir 10 seconds, add kale and 1/4 tsp salt, saute until tender, the water on the kale should be enough but if needed, add 1 tbs water to finish cooking.
- Stir roasted squash into sauteed kale & serve!
Cooking time (duration): 30 min
Diet type: Vegan
Diet (other): Reduced fat, Gluten free
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (Nouveau)
Microformatting by hRecipe.
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