Roasted Kale, Coconut, and Delicata Squash Bowl


First post in a new city!

We’re still getting settled into Cincinnati, and I’m still figuring out how to best use a kitchen that’s easily 2-3x bigger than my last, but with about half as much storage (how?!). One thing it does have? A DISHWASHER!

In case you were wondering what that noise was, it was the heavenly choirs singing.

In the midst of unpacking boxes and adjusting to a new life, I’ve been trying to make sure we get our diet back on track after about a week of fast food/takeout. Josh has been able to grab lunch at his new office, but I knew I would need to have healthy options on hand at the house so that I don’t just resort to eating leftover hot wings.

There’s been a recipe going around from Heidi Swanson┬áthat I’ve now made in several forms, and it’s always delicious. I’ve come to view it as more of a guideline, since it adjusts easily to number of people eating it or the ingredients you have on hand.

This round, I had a delicata squash that I seeded, sliced thinly, tossed in the sauce and roasted at 375 for about 25 minutes, flipping once. That one squash I managed to stretch into a topping for 3 batches of the kale for myself. Hot squash the first day, cold squash the next two days. Still delicious.

The kale should be made day of, just enough for one meal. One bunch of kale, three days.

This math is all very loose, as are the proportions of the sauce. Taste and tweak.

Spicy Soy Sauce

  • 1 tsp toasted sesame oil
  • 2 Tbsp soy sauce
  • 1/2 tsp sriracha (I, obviously, increased this)
  • 1/4 c olive oil
  • 2 tsp honey
  • 1/3 bunch of kale, torn into bite sized pieces
  • Small handful of coconut flakes

Preheat oven to 350. Line a rimmed cookie sheet with aluminum foil. Combine all of the wet ingredients in a large bowl. Add the kale and coconut flakes and toss to coat. Spread on the cookie sheet. Bake for 12-18 minutes, until it’s charred to your liking.

Top with squash, fried egg, more sriracha… whatever you’d like.