[Text and Photos by Jen Plaskowitz]
With the onset of cooler weather comes the harvest of fall veggies. and the plethora of squashes, roots, and leaves makes autumn one of my favorite times of the year to be eating. Among my favorite early fall vegetables is the acorn squash, which I recently paired with kale to make an awesome side salad.
Kale Salad in a Squash Bowl
1 Acorn squah
1 Tbsp Butter
1 Tbsp of Maple Syrup (to taste, some like it sweet)
dash of salt
Two large handfuls of Kale
1 Tbsp of Balsamic Vinegar
1 Tbsp of Olive Oil
1 Tbsp Chevre
1. Preheat your oven to 400 degrees Fahrenheit. Rinse your acorn squash and cut it in half from stem to tip. Scoop out the seeds and other soft innards and discard. Score the flesh inside.
2. Divide the butter and coat each half, then drizzle the halves with the maple syrup.
3. Either place the halves on a pan and pour about a quarter inch of water into the bottom (this will help the squashes from drying out too much). You can also wrap the halves with tin foil.
4. Bake for about an hour.
5. While you are waiting for you squash to bake, get started on your salad. Start by cleaning your kale and removing an excess stem.
6. I like to lightly saute my kale (maybe with some onions, garlic of mushrooms), but you could also leave it fresh (if you leave it fresh maybe practice your kales massaging, the best way to break down the sometimes bitter flavor). Do whatever you feel like.
7. Make a balsamic vingerette with your vinegar and oil. Toss your prepared Kale with it.
8. When the flesh of your acorn squash is soft and the tops are brown, remove it from the oven.
9. Spoon your kale salad into the seed cavity of the squashes. Top with a few crumbles of chevre, and garnish with a nasturtium. Enjoy!!