Ingredients
The following ingredients have 4 Servings
- 1/2 cup pepitas
- 1/2 cup extra- virgin olive oil
- 1 kabocha squash (halved peeled and cut into slices.)
- 1 tablespoon thyme leaves (chopped)
- 2 teaspoon rosemary leaves (chopped)
- 2 teaspoon sage leaves (chopped)
- 2 teaspoons of kosher salt
- 1/2 teaspoon ground black pepper
- 3 ounces grated Parmigiano- Reggiano
- 6 ounces pitted dates
- 1 lemon juiced (about 4 tablespoons)
- 3 tablespoons sliced flat-leaf parsley (chopped)
- 1 bunch kale leaves (stems removed and roughly chopped)
Instruction
- Preheat the oven to 375°F.
- Spread the pepitas on a baking sheet, and toast for about 10 minutes, stirring once or twice, until they smell nutty.
- Remove from oven and place in a small bowl to cool.Preheat oven to 425°F.
- Cut squash in half lengthwise and remove the seeds, and peel. Remove stem and discard.
- Slice the squash lengthwise into 1- inch- thick wedges.
- Toss the squash wedges in a bowl with ¼ cup olive oil, kosher salt, black pepper, thyme, rosemary and sage. Place the squash flat on a baking sheet, and roast in the oven for about 20 minutes, or until tender when pierced with a fork. Cube once cooled.
- Slice dates in half and then slice thinly lengthwise, being careful not to let them stick together into one big ball. Toss the dates in a bowl with remaining ¼ cup olive oil, the lemon juice, and parsley. Stir in the Parmigiano- Reggiano.
- Place chopped kale in serving bowl, add juice from 1/2 of the lemon (about 2 tablespoons) and toss kale with your hands massaging juice into leaves (this will tenderize the kale leaves)
- Top with cubed squash, then spread date mixture on top of squash.
- Toss together, top with pepitas and additional grated parmesan cheese if desired.
