Butternut Squash

 Butternut squash, Brussel sprouts and crispy Kale.  

 I had a fun day at the farmers market and put together this dish. It’s a little time consuming but very worth it.  
First, preheat your oven to 350 degrees.  
Line a baking pan with parchment paper or tin foil.  

 1 butternut squash, peeled and chopped into 1 inch squares.  
2 tsp. fresh or dried thyme.  
1 Tbsp.  plus 2 tsp. olive oil.  
12 Brussel  sprouts, cut in half 
8 - 10 leaves of dinosaur kale, veins removed.  
Salt and pepper to taste.  

 Slice the kale into strips. place the kale on the baking pan and coat with 2 tsp. of olive oil and salt and pepper.  Place in the oven. Cook for 15-20 minutes until crispy and bright green. Transfer to a paper towel. Set aside.  

 Raise the oven to 375 degrees.  
Place the squash pieces on the baking tray, drizzle with 1 TBSP of the olive oil. Sprinkle  the thyme, a little salt and pepper and mix. Bake about 30 minutes until the squash is tender.  
While the squash is in the oven, simply steam the Brussel sprouts. Place on a steam rack, place in a pot, add water, cover and cook for 8-10 minutes, until done.  

 Place the squash in a serving bowl. Arrange the Brussel sprouts over the squash. Top with the crispy kale.

Butternut squash, Brussel sprouts and crispy Kale.

I had a fun day at the farmers market and put together this dish. It’s a little time consuming but very worth it.
First, preheat your oven to 350 degrees.
Line a baking pan with parchment paper or tin foil.

1 butternut squash, peeled and chopped into 1 inch squares.
2 tsp. fresh or dried thyme.
1 Tbsp. plus 2 tsp. olive oil.
12 Brussel sprouts, cut in half
8 - 10 leaves of dinosaur kale, veins removed.
Salt and pepper to taste.

Slice the kale into strips. place the kale on the baking pan and coat with 2 tsp. of olive oil and salt and pepper. Place in the oven. Cook for 15-20 minutes until crispy and bright green. Transfer to a paper towel. Set aside.

Raise the oven to 375 degrees.
Place the squash pieces on the baking tray, drizzle with 1 TBSP of the olive oil. Sprinkle the thyme, a little salt and pepper and mix. Bake about 30 minutes until the squash is tender.
While the squash is in the oven, simply steam the Brussel sprouts. Place on a steam rack, place in a pot, add water, cover and cook for 8-10 minutes, until done.

Place the squash in a serving bowl. Arrange the Brussel sprouts over the squash. Top with the crispy kale.