Roasted Root Vegetables and Winter Squash with Wilted Greens
It’s that time of year again - the holidays! Enjoy this recipe of Roasted Root Vegetables and Winter Squash with Wilted Greens for an Autumn dinner with family or a festive holiday meal.
(Serves 6 - 10)
Squash and roots:
1 lb assorted root vegetables (parsnip, carrot, yam)
1 lb winter squash (delicata, kabocha, butternut are some favorites)
1 Meyer lemon, sliced thinly
½ cup garlic, minced
3 Tbsp extra-virgin olive oil
1 tsp salt, kosher or sea
A handful of fresh thyme sprigs
1 Tbsp pepper, freshly ground
2 Tbsp whole fennel seeds
1lb Russian kale, de-stemmed and cut into thick strips (Dinosaur Kale or Lacinato Kale may also be used) Sea salt and pepper to taste
A pinch of red pepper flakes
1 tsp balsamic vinegar
2 Tbsp pumpkin seeds (for garnish)
Preheat oven to 400 degrees.
In small sauté pan, toast pumpkin seeds at medium heat and set aside.
Wash and peel root vegetables, cut into 1’’ pieces and set aside.
Peel, remove seeds and cut winter squash into 1’’ pieces (if not purchased already cut and peeled)
In large bowl, mix root vegetables, lemon slices, 1T olive oil, 1T garlic, salt, black pepper and fennel.
Spread mixture onto cookie sheet and roast until caramelized.
Mix squash with 1T olive oil and 1T garlic in same bowl used for root vegetables.
Place on cookie sheet and roast until golden brown.
While veggies are roasting, add 1T olive oil to large sauté pan and place over medium heat.
Add remaining olive oil, garlic and kale to pan and sauté until wilted.
Reduce heat, add balsamic vinegar, red pepper, salt, and black pepper to taste and cook for about 5 minutes (until kale turns a deep green). Set aside.
In the same bowl used for mixing, combine squash, root vegetables and kale.
Place on serving platter and arrange so bright colors are intertwined.
Sprinkle on toasted pumpkin seeds and Voila! A winter plate of yumminess!