Roasted Butternut Squash With Toasted Pumpkin Seeds
Prep Time:
Cook Time:
Servings:
Ingredients
  • one 2-pound butternut squash, peeled, seeded, and diced
  • 1 tablespoon kosher salt
  • 1/2 tablespoon ground cloves
  • 1/2 tablespoon freshly grated nutmeg
  • 1/2 cup olive oil
  • 1/2 gallon water
  • 1 bunch kale, stemmed and cut into 1-inch-thick pieces
  • 1 medium-sized white onion, peeled and cut into 1/4-inch dice
  • 1/2 cup dried cranberries
  • 1/2 cup shelled, toasted pumpkin seeds
Directions
  1. Preheat the oven to 400 degrees.
  2. In a medium-sized bowl, toss the butternut squash with the salt, cloves, nutmeg, and ¼ cup of the olive oil.
  3. Place the butternut squash on a 9-by-8-inch baking sheet and bake for 20-25 minutes, then remove from the oven and let cool at room temperature.
  4. Meanwhile, bring the water to a boil in a large pot and prepare an ice bath. Poach the kale for 3-4 minutes. Transfer to the ice bath, drain, and set aside. Heat the remaining olive oil in a sauté pan over medium heat. Sauté the onion for about 5 minutes and add the cranberries. Sauté for 2 minutes and add the pumpkin seeds; cook for 1 minute.
  5. Transfer everything to a bowl, mix well, and serve.