Equipment
Ingredients
Produce
- 800 g butternut squash, peeled, seeded, and cubed into 2cm pieces
- 200 g tuscan kale, stems removed, leaves roughly chopped
- 50 g shallot, finely minced
Pantry Staples
- 60 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Place the cubed butternut squash on a baking sheet. Drizzle with 15ml of olive oil and season with half of the salt and all of the black pepper.
Roast the squash in the preheated oven for 25 minutes, or until the edges are deeply caramelized and the flesh is tender.
In a small jar with a lid, combine the minced shallot, apple cider vinegar, the remaining 45ml of olive oil, and the remaining salt. Seal and shake vigorously until thoroughly combined.
Place the chopped kale in a large mixing bowl. Pour half of the shallot vinaigrette over the kale and massage firmly with clean hands for 2 minutes.
Add the warm roasted squash to the bowl with the massaged kale. Gently toss with the remaining vinaigrette and serve immediately.
Chef's Notes
- Massaging kale with an acidic vinaigrette breaks down its tough cellulose structure, making it incredibly tender and much easier to digest.
- Adding the roasted squash while it is still warm helps wilt the kale slightly, allowing the greens to absorb the dressing more effectively.
- For the best caramelization on the squash, resist the urge to stir it too frequently while roasting. Letting it sit undisturbed on the hot pan builds flavor.
- If preparing ahead of time, keep the roasted squash separate from the massaged kale until just before serving to maintain the textural contrast.
Storage
Refrigerator: 3 days — Keep roasted squash and dressed kale in separate airtight containers if possible. Kale will soften further in the fridge.
Reheating: Best served warm or at room temperature. Microwave the squash gently before tossing with cold or room-temperature kale.
