This salad is like fall in a plate. Hearty roasted Kabocha, sweet pomegranate seeds, and slightly wilted kale all combine for a filling salad.
But before we dive into this fall recipe, meet my favorite winter squash: The Kabocha. This super versatile squash is perfect for roasting, stuffing, and souping (not sure that’s a real verb.) It looks like pumpkin’s green stocky cousin but it doesn’t taste like pumpkin at all. It has an unique flavor and more of a sweet potato texture. If you haven’t taste it yet, give it a try! You most likely to find it at Asian markets and it’ll be cheap–especially during fall and winter. Definitely ‘dealicious’!
Oh, can we briefly discuss this sweet+tangy+warm dressing?!! So simple and so good. And you want it warm because it helps make the kale slightly softer, giving it the right texture for those of us turned off by the coarse greens. Top it all with some fresh-grated Pecorino to add a creamy spin to the salad and there you have it. Fall perfection!
1 medium unpeeled kabocha squash (about 3-4 lb.), cut into 1/2-in.-thick wedges
4tablespoonsfresh pomegranate seeds
1/2medium red onion, diced
1bunch green curly kale
4tablespoonsextra-virgin olive oil, divided
2tablespoonsGrated Pecorino or Parmesan cheese
salt and pepper to taste
Preheat oven to 375°F. Cut Kabocha in half. Remove seeds. Cut into 1-inch vertical slices. See pic for reference.
Drizzle a bit of olive oil on a baking sheet. Place Kabocha slices, drizzle 2 tablespoon olive oil over it, sprinkle salt and pepper (aprox. 1/4 teaspoon of each). Toss it gently with hands to coat. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.
While the Kabocha roasts, thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks. Give it a good spin or shake to remove excess water and place it in a large salad bowl. Reserve.
Remove Kabocha from the oven. Let it cool off slightly. Peel the skin and cut into small cubes. Reserve.
Heat the remaining olive oil (2 tbsp) in a small skillet over medium-high heat. Add the onion and cook until translucent. Season with some salt (1/2 tsp) and pepper. Remove from heat, add the balsamic vinegar, and poor over the kale in the salad bowl. Toss, and toss, and toss some more until kale is a fully coated and a bit wilted. Add the Kabocha cubes and pomegranate tossing it slightly.
Finish by topping it with the Pecorino or Parmesan cheese. Serve it warm.
This is how you clean up Brussels sprouts bad reputation. Roast them with some sage infused brown butter, add chopped hazelnuts, finish with a drizzle of honey. There you have it! Crunchy, nutty, salty and sweet, full of texture and flavor!
Start by browning the butter. Melt it slowly over medium heat swirling occasionally to brown it evenly. When the butter starts to foam and turn tan throw the sage in. Let butter turn brown lightly and remove.
Dress the sprouts with the brown butter, salt, pepper, and chopped hazelnuts and they are ready to roast.
Roast at 400F for 15 minutes. Toss them around halfway. Place it on a serving plate. Drizzle with honey. Heaven!
Right now, I’m sipping hot coffee, and it’s like 90F outside. I have a tank top on and I’m about to bring the fan out of its very short retirement in the garage.
This Coconut Mango Green Curry Butternut Squash Soup (try saying that in one breath) is good all year long. However, squashes are in season and I bought a Costco size tray of precut organic butternut squash (I do not enjoy peeling and cutting those monsters.)
It doesn’t look like fall weather is upon us anytime soon. So let’s just pretend it’s fall in Southern California and make some soup!
100% good for you ingredients. Coconut oil, butternut squash, mango, and coconut milk. The mango brings even more the sweetness of the butternut squash and adds texture to the soup. I added Sriracha to my serving to save the kids from the heat, but a teaspoon or two can be added to the recipe. I also added some of the last green leaves of thai basil from my almost dead herb garden. [sigh]
1 2lb. tray of precut butternut squash (got it @ Costco) OR 4 cups butternut squash, peeled, seeded, and cut into cubes
2 cups of mango chunks (fresh or frozen)
1 (15-ounce) can whole coconut milk (can be sub. for light)
1 teaspoon salt
½ teaspoon Sriracha (optional)
3 or 4 Thai basil leaves (optional)
Start by reserving the frozen mango (if using frozen) and letting it thaw while you work on the soup.
Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute about 3 minutes.
Add in the raw butternut squash cubes, pour in the broth, and add the curry paste plus salt stirring to combine. Cook for 3 more minutes, stirring often. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
Add the mango to the soup. Use a handheld mixer to blend the soup directly in the pot or pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat.
Before serving, remove from heat and mix in the coconut milk slowly. Mix well. Pour into bowls and top with some Sriracha sauce.
The coconut milk is added last, after the soup has been blended. That way you can control the thickness of the soup.