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.