Kale Squash Salad Recipe

Name: Kale Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash, peeled and chopped into 2-inch pieces; 1/8 teaspoon nutmeg; 1 cup heavy cream; 3/4 teaspoon sea salt; A generous pinch black pepper; 2 tablespoons olive oil; 1 large onion, small diced, about 1 1/2 cups; 2 large cloves garlic, minced; 1 1/2 inches fresh ginger, finely minced, about 1/4 cup; 1 pound kale, approximately one large bunch, (I prefer curly kale but lacinato kale will also work), washed, and chopped into 2 inch slices; 1/2 teaspoon crushed red pepper flakes; 1-1 1/2 cups water; 14 ounces crushed tomatoes; 1 tablespoon red wine vinegar; 3/4 teaspoon salt

Servings: persons

1 1/2 pounds butternut squash, peeled and chopped into 2-inch pieces
1/8 teaspoon nutmeg
1 cup heavy cream
3/4 teaspoon sea salt
A generous pinch black pepper
2 tablespoons olive oil
1 large onion, small diced, about 1 1/2 cups
2 large cloves garlic, minced
1 1/2 inches fresh ginger, finely minced, about 1/4 cup
1 pound kale, approximately one large bunch, (I prefer curly kale but lacinato kale will also work), washed, and chopped into 2 inch slices
1/2 teaspoon crushed red pepper flakes
1-1 1/2 cups water
14 ounces crushed tomatoes
1 tablespoon red wine vinegar
3/4 teaspoon salt

1
1. Preheat oven to 350u00b0F.
2
2. In a large saucepan, put the squash and just enough water to cover. Cover the pan. Heat to boiling, reduce heat to medium, cook 20-30 minutes until squash is soft but not falling apart. You should be able to easily stick a butter knife through a piece of squash. Drain excess water.
3
3. Add cream, nutmeg and salt to the squash. Blend with an immersion blender until smooth. (Or put everything in a blender. You will need to add a little bit of water to get it to blend well.) Set aside.
4
4. In a 4 quart saucepan, cook onion, garlic, and ginger in olive oil till soft.
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5. Add kale, red pepper, water, crushed tomatoes. Cook till kale is soft and turns a duller green.
6
6. Add salt and vinegar. Stir and remove from heat.
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7. Fill the bottom of an 8x8 inch pan with the kale tomato mixture. Top with the creamed squash, smoothing out the top.
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8. Bake 45 minutes. Cool 10 minutes before serving.

1680

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds butternut squash, peeled and chopped into 2-inch pieces, 1/8 teaspoon nutmeg, 1 cup heavy cream, 3/4 teaspoon sea salt, and more.

Yes, Kale Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Squash Salad

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