Love it for fall! Even those who don’t like sprouts..loved this! Add as much squash and sprouts needed per person and adjust vinaigrette accordingly. Can be made with just about any vegetable that can be roasted. Try peppers, portobello mushrooms, bok choy, spinach etc. Can be made ahead and left on the counter till serving….saves fridge space.
- Small squash that will hold its shape after roasting such as Delecta, Kobasha, Ghost, Blue Hubbard, roughly 2 c when cubed OR spaghettic squash for stringy texture
- Brussel sprouts, cut in half lengthwise, roughly 2 c
- Kale, roughly 1 c chopped
- vegetable oil or olive oil to coat squash and sprouts
- 2 tbsp Tamari soy sauce
- juice of 1 lime
- 2 tsp apple cider vinegar
- 1″ piece of fresh ginger, grated fine
- 2 cloves of garlic, minced
- 1/4 c toasted sesame oil
- sea salt and ground pepper
- cherry tomatoes for decoration
- Preheat Oven to 400
- Place parchment paper on a cookie sheet.
- Cut the squash in half and remove seeds. Slice in 1′ slices lengthwise or roast in halves. Put a small amount of vegetable oil in a bowl, add squash and stir to coat. Arrange slices on parchment paper.
- Add cut sprouts to bowl and stir to coat with oil. Arrange slices on parchment paper, cut side down.
- Grate sea salt and pepper onto squash and sprouts.
- Put in oven and roast 25 min or until squash is soft and sprouts are lightly browned and just cooked. Don’t overcook till they are mushy.
- Remove from oven and let cool.
- Put kale in serving bowl. Sprinkle with salt and work it in with fingers.
- Mix the soy sauce, lime juice, vinegar, ginger, garlic, oil, salt and pepper.
- Add a few tablespoons to the kale and mix well. Set aside for a few minutes to macerate.
- Add the cooled squash (skin removed and cut into cubes) and sprouts.
- Add enough vinaigrette to coat the squash and sprouts. Stir lightly to coat.
- Can be put in a shallow casserole dish and decorated with cherry tomatoes.
- Serve slightly warm or at room temperature.
Thanks to Edmonton Journal for the recipe!