ROASTED BUTTERNUT SQUASH with KALE
Serves: 6 to 8
♦ 1 large butternut squash, cubed
♦ olive oil
♦ 2 bunches kale, leaves only (stalks removed)
♦ 3 cloves garlic, minced
♦ dry white wine
♦ salt and pepper
Preheat oven to 400 degrees F. Toss butternut squash cubes with olive oil, salt and pepper. Arrange onto a large baking sheet, and place into preheated oven – cook for 30 to 4o minutes.
(10 minutes before removing butternut squash from oven) Tear kale leave into chunks. Heat olive oil in a large skillet over medium heat – add garlic, and cook until fragrant (about 1 minute). Add kale, salt and pepper, and stir to combine; add a splash or two of white wine, and cover – cook until the kale is steamed. Gently toss the butternut squash with the kale, and serve immediately.
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