Squash Delight

 Ingredients

1 delicata squash cone #4

1 bunch of chiffinode kale

2 small handfuls dried cranberries

1 handful toasted pumpkin seeds (pepitas)

1 handful pecans or walnuts

1 apple cone #3

2 cups cooked millet

2 celery stalks, chopped

1-2 teaspoons curry

Juice of half a orange and zest

Juice of lemon & zest

olive oil

Sea salt and freshly ground pepper to taste

Instructions

Clean out seeds and cut delicate squash, Cook In EOS cook squash until tender. 350 degrees with 2 T water, medium click then down to 180 degrees

Put everything, except olive oil, into a large bowl.

Toss to mix thoroughly.

Drizzle with olive oil, mix again.

Taste, add more oil if needed, and season to taste with salt and pepper

Notes

These ingredients are a guideline.

Here’s some substitution ideas:

Kale = spinach or romaine lettuce
Pecans = walnuts or hazelnuts
Apple = firm pear (like a Bosc)
Pumpkin seeds = sunflower seeds
olive oil = macadamia, hazelnut, or pumpkin seed oil

Orange juice = lemon juice or scant ¼ cup apple cider and orange zest

This is also excellent for breakfast or an easy lunch to pack.