In California it's hard to tell that it's fall, except that colds start going around.
Specifically, around our apartment.
While we sniffled and sneezed, we just wanted something simple and comforting. Stews, soups, and warm bowls of mushy goodness were a godsend. That's partly why we're psyched for fall (the soups and stews, not the sneezing).
Pears, apples, squashes, root veggies - most of the fall bounty, in fact - lends itself to getting roasted in the oven, tossed in a bowl, and eaten while wrapped up in blanket.
So that's what we've got this week - a warm autumn bowl. Plus, winter squashes are high in Vitamin A and Vitamin C, two important nutrients for staying healthy.
Roasted Butternut and Kale Bowl
- 1 butternut squash (3-4lbs), cubed*
- 1 bunch kale (4-6 cups), cut into ribbons
- 4 Tbsp coconut oil, divided
- 1/2 tsp cinnamon
- 10-15 basil leaves
- zest from 1 lemon
- 1 cup pecans
- 1 tsp sea salt
*A lot of people prep butternut squashes with a peeler, but I prefer just to cut the skin away with a knife. First, I cut the top half off of the round bottom. Then I stand each half with the cut side down. That gives a nice base to run the knife down the sides to get the peel off.
- Preheat oven to 400ºF.
- In a small pot, melt 3 Tbsp coconut oil, and whisk in the cinnamon and salt.
- Place butternut cubes on a baking sheet. Drizzle melted oil mixture over the squash and mix well.
- Place squash in the oven. Roast for 20 minutes, then rotate tray and mix squash. Continue roasting.
- While squash is cooking, place pecans on a tray and toast in the oven ~ 5-10 minutes. Remove and set aside.
- Squash is done when easily pierced with a fork, and when starting to turn brown (total roasting time about 40-50 minutes). Remove squash and transfer to a large mixing bowl.
- Preheat a pan for the kale on medium-high, and melt the remaining 1 Tbsp of coconut oil.
- Cook kale, stirring frequently, for 3-5 minutes.
- Add kale, lemon zest, and basil leaves to the butternut and mix well.
- Serve and top with pecans.
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