We created this recipe in November for our Thanksgiving dinner. I find that when you dress kale with a touch of sweetness, even the most picky eaters will gobble it up (pun intended 🙂 ). The roasted squash and honey gives this dish its sweetness….and admittedly, adding a little crisped, salty bacon doesn’t hurt either. YUM!


Butternut Squash with Kale, Walnuts & Bacon
by Debbie Steinbock

Ingredients:
½ cup walnuts
5 slices uncured, nitrate free bacon
4 cups diced butternut squash
¼ cup olive oil
½ tsp. allspice
½ tsp. coriander
½ tsp. paprika
½ tsp. sea salt
1 bunch Lacinato kale, de-stemmed and cut into 2” pieces

dressing:
¼ cup olive oil
1 Tbsp. honey
2 tsp. fresh lemon juice
½ tsp. cinnamon
½ tsp. coriander
½ tsp. salt

Method:

  1. Preheat the oven to 400 degrees.
  2. Position a rack in the center of the oven and toast the walnuts on a baking sheet for approximately 5-7 minutes; chop walnuts into small pieces once cooled.
  3. Place the bacon in the oven on a baking sheet lined with parchment paper and cook until browned and crispy, flipping at least once; dice bacon into small pieces once cooled.
  4. In a small bowl, combine the allspice, coriander, paprika, and sea salt; in a large bowl combine the butternut squash with the olive oil and then add the spice mixture, coating evenly. Place the butternut squash in a single layer on a baking sheet lined with parchment paper and roast (stirring every 10-minutes) for approximately 25-30 minutes or until browned and soft.
  5. Meanwhile, place a small amount of water in a large pan and steam the kale until tender and bright green. Drain the water and allow the kale to cool; press out any excess water from the kale.
  6. To make the dressing, combine the olive oil, honey, lemon juice, cinnamon, coriander, and salt in a small bowl.
  7. In a large serving bowl, add the roasted squash, kale, walnuts and bacon and gently toss everything with the dressing. Serve warm.

 

About Debbie Steinbock, HHC

After years of being told that she had an "incurable" chronic health condition, Debbie turned to her diet to help her understand her disease, restore her body, and regain control of her health. Her personal journey has given her the knowledge and compassion necessary to help her clients take an active role in their own healing. Since starting her practice in 2000, Debbie has successfully helped hundreds of people across the country to improve their diet, enhance their current state of health, and eliminate a variety of health conditions.

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