“Butternut squash, maple syrup, semi-succulent
You the one I’m fucking with
My organic supplement, always something healthy in the tupperware” -Planet Asia
Ugh, I think I ate too many thin mints. It’s so tough to stay healthy and in shape this time of year.
Because I don’t want to enter the new year feeling less than awesome about myself, I’m making a vow to eat a big, hearty plate of greens every day. I’m also gonna take it easy on the sweets until next week (we’ll see how that goes).
It’s all about balance, right? Eat a cookie, then a kale salad. I just did that right now (am I full of bullshit or what? “take it easy on the sweets…”).
This recipe is a good one. It comes from one of my favorite websites called Food52. If you don’t know, now you know.
And if you don’t already own a great vegetable peeler, you best get one asap. Otherwise, you’re gonna despise the task of peeling a butternut squash.
We saw on Instagram recently that Masta Ace is going two weeks without meat – this recipe would be a great meaty meal replacement! HOOK IT UP.
The original recipe called for only 1/2 cup of roasted butternut squash, but I roasted a whole one and threw a bunch of extra in there. Plus, I like to eat it all by itself too.
Roasted Butternut Squash and Kale Salad
adapted from Food52
1 butternut squash
refined coconut oil
1 bunch kale, ribs removed and sliced into ribbons (I used dinosaur kale)
1/4 cup sliced almonds
1/4 cup diced parmesan
fresh lemon juice
extra virgin olive oil
Preheat oven to 425º.
Line a baking sheet with parchment paper.
Peel the squash and cut into cubes. Toss with enough coconut oil to coat and roast in the oven for a total of 40 minutes, tossing with a spatula every 10 – 15 minutes. Let cool.
Place the kale, sliced almonds, parmesan, and butternut squash in a bowl and toss. Season with salt, lemon juice and olive oil to taste (about 1 tablespoon lemon juice & 2 olive oil).
Serve it up!