Ingredients for squash:
1 large acorn squash (peeled, seeded, & diced)
1/4 cup water
1 Tablespoon olive oil
1 teaspoon ground cardamom
2 Tablespoon Blue Agave Nectar
1/4 teaspoon salt
Fresh grindings of pepper
Foil
Parchment Paper
Ingredients for Kale:
1 cup Lacinato Kale, torn into pieces
1 Tablespoon, olive oil
Grind of salt & pepper
Method:
1) Preheat oven to 425. Take a piece of foil large enough to hold all the diced acorn squash. Line the foil with a piece of parchment paper before adding the squash. Fold the sides of the foil so nothing leeks out, then add the diced squash, cardamom, agave nectar, salt, pepper, olive oil and water, wrap the foil tightly (this will allow it to bake faster), and bake for 20-30 minutes just until the squash is soft but still hard enough to hold it's shape.
2) To prepare the Kale, take the torn pieces and place in a dish large enough to hold both the kale and squash together. Drizzle the olive oil over the kale and salt and pepper, mix the kale with the olive oil with your fingers (make sure they are clean)!
3) When squash is complete, drain the squash, mix in with the kale. Lightly, drizzle 1 tablespoon of agave nectar over the salad and decorate with your choice of edible flower or green of your choice!
NOTE: I used an apple scented geranium leaf and a streptocarpella flower (which is not edible, but removable before eating)!
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