This recipe is from the Sprouted Cookbook, my favorite “go to” for yummy healthy dishes. I made this dish for a group of friends, and it received rave reviews.
A good easy dish for potlucks, and family dinners.
The kale ends up somewhere between a kale chip and sauteed kale – crisp edges and a tender center. If you want it more crisp, make sure your kale is completely dry and add 5 minutes to the baking time. If you prefer it less crisp, take 5 minutes off the baking time, giving it just enough time to wilt. The squash and fennel have some kick, if you don’t like too much spice, eliminate the red pepper flakes.
- 3 -4 delicata squash (about 1 – 1.5 lb. total) peeled, halved and seeded. I have learned that many people do not like the skin, so I peel it with a shape knife.
- 1 large fennel bulb, reserving fronds for garnish
- 2 Tbsp. or more extra virgin olive oil, divided
- 1 Tbsp. Grade A Maple Syrup
- 1 tsp. whole grain mustard
- 1/2 tsp. cayenne
- pinch of red pepper flakes (optional)
- 1/2 tsp. cinnamon
- 1/4 tsp. fresh grated nutmeg
- salt (smoked or sea salt) + pepper ( I added smoked paprika to taste)
- 1 bunch purple kale, stems removed ( I used dinosaur kale) but any type of kale will work
- 3 Tbsp. minced red onion (optional) ( I omitted)
Preheat the oven to 400′. Arrange one oven rack in the upper third and one on the bottom third.
Peel the squash with a shape knife. Cut in half long-ways then remove the seeds.Slice the squash into 1” half moons. Slice the fennel down the center, cut out the tough core, slice into 1/2” wedges. Spread everything on a rimmed baking sheet. Combine the olive oil, maple syrup, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of smoked salt and pepper and smoked paprika. I like a teaspoon of paprika or to taste. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 20-30 minutes or until the squash is tender and caramelized, tossing the vegetables half way through.
Rip the kale into large chunks, drizzle it with olive oil and a pinch of salt and pepper. Spread it on another baking sheet lined with parchment. At about the 20 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. Add your minced onion if desired and gently toss everything together. Enjoy warm.