Winter Squash Bowl
Prep time: 20 minutes
Total time: 50 minutes
Makes 4 servings
Ingredients
- BOWLS:
- 1 large bunch curly kale, roughly chopped
- 2 lbs (or 8 cups) butternut squash, cut into 1-inch cubes
- 2 tbsp extra virgin olive oil
- Kosher salt
- Fresh black pepper
- ¼ cup toasted pine nuts (optional)
- DRESSING:
- ¼ cup tahini paste
- 1 tbsp harissa paste
- 2 tbsp lemon, squeezed
- ½ tbsp minced garlic
- ½ tsp salt
- ¼ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp coriander
- 3 tbsp water
Instructions
Set the oven to 400°F.
Spread the squash onto a foil-lined baking sheet and drizzle with olive oil. Toss to coat evenly. Season with salt and pepper and roast for 30 minutes, flipping halfway through. The squash is done when it is golden in color and fork-tender.
Spread pine nuts on a second foil-lined baking sheet and toast in the oven for 5 minutes.
While you wait for the squash and seeds to cook, boil a pot of water and steam the kale for 3 minutes. Promptly remove from heat.
In a bowl, whisk together the tahini, harissa, minced garlic, salt, lemon juice, cumin, coriander, smoked paprika, and water.
Combine the roasted squash and steamed kale in a bowl and dress with 1/3 cup of the dressing.
To serve: Portion out individual servings into bowls, add the toasted pine nuts, and top with additional dressing.
