Roasted Squash with Kale and Vinaigrette

1. 1

   Heat the oven to 425.

2. 2

   Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.

3. 3

   Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.

4. 4

   While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms.

5. 5

   The vegetables are done when the squash is tender and easily pierced with a fork.

6. 6

   Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

No additional tips available.