I've been dreaming about this dinner for almost a week now. Roasted squash and kale salad. We're leaving to go skiing tomorrow so last night we were using up veggies from the fridge.
I roasted the squash. For some reason, when I peel and cut butternut squash it leaves a residue on my hand that I can't wash off. I even took a full shower (cause of the gym, not cause of the squash) after cutting this up and my hand still felt weird afterwards. Anyone have an explanation?
I cleaned the kale. I love how firm and crisp it is. I mixed it with some onions and the leftover peanut sauce from our spring rolls.
We had them side by side instead of mixed together because I was hungry and didn't want to wait for the squash to cool. And a kiwi. They were on sale 4/$1 today!
The chili garlic sauce that was in the peanut dressing was SO SPICY! We had to cool our mouths with leftover cake. There was 1 slice left so we split it and the Bup swirled his with whipped cream. The perfect ending.
Roasted Squash with Kale
Adapted from Health Magazine
1 butternut squash, peeled and cubed
1 T brown sugar
1/2 tsp salt
1/2 tsp pepper
1 pound kale
1/4 cup onion, sliced
2 T peanut dressing
1 T red wine vinegar
Preheat oven to 400°. Spray large baking sheet with olive oil. Cube butternut squash and toss with brown sugar, salt, and pepper. Bake for 25 minutes or until browned and soft. Meanwhile, clean kale & onion. Toss with peant dressing and red wine vinegar. Serve alongside roasted squash.