Meatless Monday: Roasted Acorn Squash with Baby Kale Saute

| 11/8/2013 12:37:00 PM

At our local farmers market I picked up two unsuspected dinner guests: an acorn squash and some baby kale. I know, I know...doesn't my author biography say that I very much dislike kale? Well, a lady at the market told me that baby kale has a more pleasant taste and isn’t as “tough and chewy” as the more mature greens can be. "Okay—that's a good start," I thought. "I will give it a shot." It was $3 for a gallon-size bag stuffed full of this leafy green. That seemed like a small price to pay—we will wipe the slate clean about kale…for now.

As far as the other interesting item I picked up at the farmers market—the acorn squash—I have recently developed a taste for butternut squash. I had always considered this taste more decorative than delicious, but as of recent I have changed my tune. Same goes for the acorn…it seems like a really great Thanksgiving cornucopia filler, but it has never struck me as “dinner-worthy.” Until now!

Farmers Market Produce
I acquired an acorn squash and a bundle of baby kale at my local farmers market.

Because I am trying to cook with both of these for the first time, I am starting with something nice and easy. Nothing too difficult, mind you…let’s not put the cart before the horse here.

Baking Acorn Squash
Dip your halved acorn squash cut-side down in a baking dish; fill with a little water.

Roasted Acorn Squash Recipe

• 1 acorn squash, halved, seeds and pulp removed
• 2 tablespoons of butter (1 tablespoon for each half)
• 2 tablespoons of brown sugar (1 tablespoon for each half)

11/14/2013 6:53:04 PM

I sometimes use a veggie black bean burger - spicy kind - crumbled in the kale for flavor. Will have to try the pine nuts and cheese, like you say, can't go wrong..!