Roasted Acorn Squash & Kale with Maple Tahini Dressing
My current favorite coconut oil is Kosher, easily warms up in my hands for both cooking & skin care & comes from Lancaster, PA where I used to live. A great bargain & a great way to get to have an ingredient doing double duty in your home.
NOTE: This recipe uses my Tahini Dressing. You can find my sauce and dressing recipes in the Fill Yer Fridge section here.
OR: put kale and about 1 tablespoon of olive oil on a baking tray and bake for about 3 minutes. You’ll want to watch for the tops of the leaves getting brown. Take it out of the oven a little bit under cooked and stir. The heat & the turning will help bake the more raw bits.