Roasted Acorn Squash and Kale Salad

Sorry for the delay on a blog post, but sometimes life just seems to happen!  I'm back and hopefully I'm making everything you are in the mood to eat!  For me, quick and healthy meals are a must!  I'm guessing you're in the same boat?   So today, when I got home from work I knew I wanted something other than what the boys wanted for dinner!  So... I made this scrumptious hot and cold salad!  It turned out wonderful and was something I through together using ingredients I had in the refrigerator and cupboards.  NO MESSY DISHES TO WASH EITHER...YIPPEE!

Serves 1 as a main dish or serves 2 as a side dish

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)!

Printable Recipe

Stuffed Butternut Squash with Chicken and Apple Risotto

I was at work a couple of weeks ago when the nurse surprised me with a bag full of squash from her farm.  It contained butternut and acorn squash galore.  I was so happy because I love squash!  We have been eating this squash for weeks now in a bunch of different concoctions I have made, but none of which were worthy of the blog except for this one.  The Chicken and Apple Risotto is worthy of eating on its own accord, so if you don't have the squash you can still make the risotto and eat it as the main course. Enjoy!

Squash

2 butternut squash, cut in two and seeded

1)  Place squash upside down on a cookie sheet covered with parchment paper (so the squash doesn't stick). 

2)  Place in a preheated 350 oven for 1 hour.

 Chicken

2  boneless chicken breasts

2 tablespoons olive oil

Lightly salt and pepper

1)  Lightly salt and pepper the chicken breasts and saute in olive oil on medium high heat until the internal temperature reaches 180 degrees.

2)  Set breasts on a plate to allow to cool.  Once cooled you can dice into 1/2 inch cubes.

Risotto

1 small yellow onion, diced

3 tablespoons olive oil

3/4 cup Arborio rice

1/4 cup white wine

1 cup chicken broth

1) Saute onion in 2 tablespoons olive oil until golden brown. 

2) Next, add the Arborio rice and saute with the onions until opaque (add the extra tablespoon of olive oil if the pan seems dry.

3) Next, add the white wine and cook, stirring constantly for 1 minute until reduced.

4) Next, add the chicken broth 1/4 cup at a time until the Arborio rice is at a creamy texture- this should take 20-25 minutes.

5) Meanwhile, make the mixture below and add to the risotto before it is finished and also add the cut up sauted chicken.

Mixture to add to Risotto

1 Granny Smith apple, diced

1/4 cup oats

4 Tablespoons Earth Balance butter, (you can use regular butter if you wish)

1/4 cup packed light brown sugar

2 teaspoons ground Cinnamon

1) Place diced apples in small oven proof container.

2) Place the following ingredients in a food processor and blend,  Place this mixture on top of the apples.

3) Bake this until mixture melts and begins to blend with the apples (10 minutes).

4) When completed take out of oven and mix into the risotto.

Lastly:

Optional:

Add walnut pieces to the risotto at this point if you have no nut alergies.

Fill each baked butternut squash with the completed risotto mixture and place in oven (the temprature should be on broil).  Allow to brown slightly (about 3-5 minutes) and serve at once.