By: Adapted from www.sproutedkitchen.com.
Serve with some good bread for a wholesome, warming dinner.
Time: Preparation 45 mins
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 1 T maple syrup
- 1 t whole-grain mustard
- 0.5 t cayenne
- pn crushed red pepper flakes
- 0.5 t cinnamon
- 0.25 t nutmeg
- salt
- pepper
- 1.5 oz Delicata squash
- 1 fennel bulb
- 1 bn purple kale
- 3 T minced red onion
Preparation
Preheat oven to 400˚F. Arrange oven racks in upper and lower thirds of oven.
In a small bowl, whisk together 1 tablespoon of the olive oil, the maple syrup, mustard, cayenne, crushed red pepper flakes, cinnamon, nutmeg, and salt and pepper. Set aside.
Spread the kale on a baking sheet and drizzle with the remaining tablespoon of olive oil and a pinch of salt and pepper. Set aside.
Slice the delicata squash into 1” half moons. Slice fennel in half and remove and discard tough core. Slice into 1/2” wedges. Place on a rimmed baking sheet. Drizzle with the oil and maple syrup mixture, and toss to coat. Add another drizzle of olive oil if it seems too dry. Roast in the upper third of the oven for 30 minutes, tossing vegetables halfway through cooking time. Transfer the baking sheet to the lower rack to cook the last 10 minutes, until tender and caramelized. After moving the squash to the lower rack, place the baking sheet of kale on the top rack to cook for 10 minutes, until the edges are crisp.
Transfer the squash, fennel, and kale to a large serving bowl. Toss with the minced red onion, and serve warm.
