Roasted squash with mushrooms and kale
This squash is delicious as a side dish for Thanksgiving or any day as a cozy fall recipe.
These flavors scream fall to me. This recipe comes from Anita Lo, a veteran restaurant chef in the New York. I love Thanksgiving and this is a great side dish for the holiday. It tastes especially delicious served with mushroom gravy.
Servings: 8
Ingredients
- 1 pound acorn or kabocha squash
- 2 tablespoons extra-virgin olive oil
- 2 cups wild mushrooms, coarsely chopped
- 1/3 cup vegetable stock
- 5 leaves Tuscan kale, stemmed and roughly chopped
- 1 tablespoon unsalted butter
- 2 sage leaves, thinly sliced
- 1 ounce Parmesan cheese, coarsely grated
- Kosher salt
- Freshly ground black pepper
Directions
- Preheat the oven to 450 degrees.
- Stem and seed the squash and cut into inch-thick wedges.
- Toss with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper. (Leaving the skin on is okay — it’s edible after it cooks.)
- Roast on a sheet pan until browned and tender, about 20 minutes.
- Meanwhile, heat a sauté pan over medium heat and add the remaining olive oil. When hot, add the mushrooms and cook until tender and starting to brown, about 2 to 3 minutes.
- Add the vegetable stock and let it boil and reduce down for about one minute.
- Add the kale to the pan. Reduce the heat to medium-low and cook until kale softens, about 3 minutes.
- Add a splash more of the vegetable stock and the butter and swirl the pan to combine.
- Turn off the heat and stir in the sage.
- To serve, spoon the mushroom-kale mixture over the squash and top with the cheese.
Nutrition information (per serving)
- Calories: 90
- Total fat: 6 g
- Saturated fat: 2 g
- Cholesterol: 5 mg
- Sodium: 190 mg
- Total carbohydrate: 8 g
- Dietary fiber: 2 g
- Total sugars: 2 g
- Protein: 3 g
Note: Does not include added salt.