Miso Kale with Winter & Delicata Squash

Miso Kale with Winter & Delicata Squash

Ingredients:

1/2 pound assorted winter Squash

1 pound delicata squash
1/4 cup miso

2 T oil - olive or grapseed
3 tablespoons freshly squeezed lemon juice

1 large bunch of kale, de-stemmed and finely chopped

2 tablespoons extra-virgin olive oil
5 cloves of garlic, crushed and chopped
1/4 cup nutritional yeast
crushed red pepper flakes

4 radishes, very thinly sliced cone #4
1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts

Instructions:

Preheat  Braiser  pan or Electric Oil Core Skillet  to 300 degrees. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash. Prepare other winter squash, I used Kabocha Squash with skin on. Cut into cude or cut with cone #3.

In a small bowl whisk together olive oil & miso. Place the squash in a large bowl with 1/3 cup of the miso oil. Use your hands to toss well, then place in skillet.  Bake until everything is baked through and browned, about 25 minutes. Toss once or twice along the way after things start to brown a bit.  Thinly slice raw Kale & set aside.

In the meantime, whisk the lemon juice into the remaining miso oil. Taste, it should be intensely flavorful, but if yours is too salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.