Winter in a pan.
So here’s a tip for you. If you love butternut squash, and the only person I know who doesn’t is Mark (dammit), you will want to seek out the grocery stores that sell it already peeled and cubed. Some things are worth paying extra. Peeling and cutting up a butternut squash is taking your life in your own hands. They are tough suckers and completely unstable on a cutting board. I can battle flair-ups on my screaming hot grill, stick my hand in boiling water to retrieve a stray spaghetti noodle and hack through the joints on a chicken, but I give up on cutting a butternut squash.
That said, if you overindulged during the holidays, this is a great healthy way to get back on track in the new year. Thanks, Kim Council, for the inspiration.
Kale and Butternut Squash
2 cups butternut squash cubed
Salt and pepper
1 bag or one large bunch kale
1 medium shallot, sliced into thin rounds
Juice of one lemon
Preheat the oven to 400 degrees. Add the butternut squash to a sheet pan lined with foil. Drizzle with olive oil, toss and add salt and pepper. Roast 20-30 minutes or until the squash is tender and beginning to brown. Reserve.
Add two tablespoons of olive oil to a large sauté pan over medium heat. Add the kale. Salt and pepper to taste. Cook until the kale wilts but is still crisp tender. Add the shallot and cook for another five minutes. Add the lemon juice. Mix well and add the squash.