Adapted from cooklocal.com
- 1 small kabocha squash
- 1 bunch kale or spinach, rinsed well and chopped
- 2 shallots, minced
- Vegetable oil (olive or canola)
- 3 tablespoons balsamic vinegar
- ½ teaspoon salt, plus more to taste
- 2 cloves of garlic, minced
- Butter (optional)
- Preheat oven to 425 °F.
- Wash kabocha squash, cut in half and scoop out seeds. (Note: seeds may be reserved and roasted later.)
- Cut squash into 1-inch chunks, leaving the skin on.
- Mix squash with balsamic vinegar, 2 tablespoons vegetable oil, and salt.
- Roast squash for around 30 minutes or until tender, stirring occasionally, then remove from oven and set aside.
- Meanwhile, lightly coat the bottom of a small sauté pan with oil or butter, heat to medium, and sauté the shallots, stirring occasionally until lightly browned and slightly crispy (about 15 minutes).
- Remove shallots with a slotted spoon and drain on a paper towel.
- Lightly coat the bottom of a large pan with oil, and sauté garlic over medium heat for 2 minutes, or until very fragrant and starting to color.
- Add chopped greens in small batches, stirring constantly, until they start to wilt and turn bright green.
- Add roasted squash to the greens, mix, and serve, topped with the caramelized shallots.
Serves 4. Prep time, 15 minutes; cook time, approximately 30 minutes.
Cook’s note: Butter (or a butter-oil combo) works better for caramelizing the shallots, but use just oil to keep the dish vegan.