Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Scoop the seeds out from
Butternut Squash (1)
and chop it into large cubes. Keep the seeds and put them in a bowl of water.
Step 3
Put the cubed squash in a baking tray lined with parchment and season with
Ground Ginger (1/2 Tbsp)
,
Ground Cumin (1 tsp)
,
Ground Black Pepper (to taste)
,
Smoked Salt (1 tsp)
,
Salt (1 tsp)
, and
Olive Oil (as needed)
. Use your hands to mix well. Roast for 40 to 45 minutes in the preheated oven or until soft.
Step 4
Put
Kale (4 cups)
on a baking tray lined with parchment. Add
Olive Oil (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
and mix well with your hands. Roast for 10 minutes in the oven. Once done remove it from the tray and place it on a dry plate.
Step 5
Wash the squash seeds and remove all traces of the butternut squash flesh. Pat dry and put it in a tray and roast for 6 to 7 minutes at 400 degrees F (200 degrees C) or until crunchy.
Step 6
On a plate, add
Arugula (to taste)
as a base, then add the kale, squash, squash seeds,
Red Onion (1/2)
, and
Goat Cheese (1 cup)
. Drizzle some
Balsamic Glaze (to taste)
on top. Serve and enjoy!
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