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Roasted Kabocha with Kale

1 small kabocha squash

2 shallots minced

1 tsp. oil

3 Tsp balsamic vinegar

3 Tsp grapeseed oil

1 tsp salt

2 cloves of garlic minced

1 large bunch of kale, chopped

1 small bunch of collard greens, chopped


Preheat oven to 425. Cut the kabocha squash in half and scoop out the seeds. Cut the squash into chunks, leaving the skin on. Mix the squash with the balsamic vinegar, oil and salt. Roast he squash for 30 minutes, stirring occasionally. Meanwhile, sauté the shallots in the butter over low heat, stirring regularly. Your goal is to caramelize the shallots and get them slightly crispy. Remove the shallots with a slotted spoon and drain on a paper towel. Remove the squash from the oven when tender and set aside. In a large pan over medium heat, sauté the garlic for2 minutes, or until very fragrant. Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green. Add squash to the kale, mix and serve, topped with caramelized shallots.