I went full-on veggie mode over the weekend. That’s because the folks at Cal-Organic Farms sent me a box brimming with fresh produce – and I had to put it to good use.
First, I turned to one of my favorite cookbooks from last year and recreated the recipe on Page 103. To say I was blown away by the dish would be an understatement. Roasted squash with kale and yogurt is quick and easy to prepare and packs a mighty flavor and texture punch. Paired with Danielle Oron’s cacio e pepe focaccia, it’s the perfect meatless meal.
Then, I cracked open Tanya Holland’s new cookbook, California Soul, and tackled a recipe in the fall chapter. Roasted beets and fennel was another winner! Prep is minimal and the finished product dazzles. Now, what to do with two bags of petite carrots and four heads of baby bok choy?
Recipe adapted from That Sounds So Good.
- 1 medium butternut squash (about 1½ pounds), cut crosswise into ½"-thick rounds and seeds removed (see notes)
- 6 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- ½ pound lacinato kale, ribs removed and leaves cut crosswise into ¼"-thick pieces
- 1 tablespoon rice vinegar
- ¼ cup slivered almonds
- ¼ cup hazelnuts, roughly chopped
- ½ teaspoon mustard seeds
- ½ teaspoon dried chili flakes
- ¾ cup plain Greek yogurt
- toasted sesame seeds (optional, for garnish)
- Preheat oven to 500 degrees with rack in lower position. Place butternut squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with 1 teaspoon salt and toss to coat. Spread squash in a single layer and bake for 15 minutes or until fork tender. Remove from the oven and set aside.
- In a large bowl, combine the kale and rice vinegar. Set aside.
- In a small sauce pan, combine the almonds, hazelnuts, mustard seeds, and remaining 4 tablespoons olive oil and 1 teaspoon salt. Cook over medium heat, stirring often, until nuts are lightly browned, about 3 minutes. Remove from heat and add chili flakes; stir to combine. Immediately pour mixture over the kale and toss to combine.
- To serve, spread the yogurt on a serving platter and top with roasted squash, kale mixture and sesame seeds, if using.
