Roasted Squash With Kale And Vinaigrette Recipes

ROASTED SQUASH WITH KALE AND VINAIGRETTE

Steps:

• Heat the oven to 425. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.
• Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.
• While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms. The vegetables are done when the squash is tender and easily pierced with a fork.
• Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

ROASTED SPAGHETTI SQUASH WITH KALE AND PARM

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
• 3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large
• spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
• 4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
• 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.

BALSAMIC BUTTERNUT SQUASH WITH KALE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
• Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE

Steps:

• Heat the oven to 400 degrees and set a rack in the center of the oven.
• Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
• While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
• Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
• Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
• Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.