Ingredients
The following ingredients have 2 Servings
- ½ small small orange kabocha squash ((seeds removed and cut into ½ inch thick wedges))
- Salt (and pepper)
- 2 tbsp extra virgin olive oil
- 1 bunch dinosaur (lacinato) kale ((7 oz/200g))
- 2 tbsp pumpkin seeds (( toasted) (20g))
- 2 tbsp shiro miso
- 2 tsp sugar
- 2 tbsp unsalted butter
Instruction
- Preheat oven to 350°F (180°C).
- Place kabocha squash on an aluminum lined baking tray. Sprinkle salt and pepper over squash. Drizzle with olive oil. Roast in oven for about 45 minutes until tender.
- Rinse and drain kale. Remove center stem and cut leaves into 3 inch lengths. About 10 minutes before squash is done, place kale in a steamer and steam for 30 seconds. Remove and drain.
- Divide squash and kale onto 2 salad plates.
- Combine miso with sugar and ¼ cup (60ml) water in a small saucepan over low heat. Whisk to melt miso and sugar. Turn off stove but leave saucepan on heating element. Add butter and continue to whisk until a smooth sauce forms. Pour over squash and kale.
- Sprinkle with toasted pumpkin seeds and serve immediately.
