Butternut Squash and Crispy Kale with Chili Roasted Seeds
Ingredients
- 3 tablespoons butter, olive oil or coconut oil
- 1 medium onion, peeled and chopped
- 1 1/2 pounds butternut squash
- 1 medium firm, tart apple
- 2 medium Japanese (white) turnips, scrubbed and chopped
- 2 carrots, peeled and chopped
- 1 teaspoon sea salt
- 4 cups chicken or vegetable broth
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried thyme or 4-5 sprigs fresh thyme
- 3/4 cup heavy cream or coconut milk
- 1 bunch Lacinato (dinosaur) kale, or curly kale, tough stems removed and leaves cut or torn into 1-2-inch pieces
- 3-4 tablespoons olive oil
- seeds from butternut squash, rinsed and dried in a clean towel
- 1-2 tablespoons chili powder
- sea salt, to taste
Instructions
Butternut Squash and Crispy Kale with Chili-Roasted Seeds serves 4 original recipe by Food52.
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