Maple Spice Delicata, Fennel, and Kale Bowl
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MAPLE SPICE DELICATA, FENNEL + KALE BOWL // Serves 4
A note on texture. As written, the kale ends up somewhere between a kale chip and sauteed kale - crisp edges and a tender center. If you want it more crisp, make sure your kale is completely dry and add 5 minutes to the baking time. If you prefer it less crisp, take 5 minutes off the baking time, giving it just enough time to wilt. The squash and fennel have some kick, if you don't like too much spice, eliminate the red pepper flakes.
- 3 small delicata squash (about 1 - 1.5 lb. total) skin on, halved and seeded
- 1 large fennel bulb, reserving fronds for garnish
- 2 Tbsp. extra virgin olive oil, divided
- 1 Tbsp. Grade B Maple Syrup
- 1 tsp. whole grain mustard
- 1/2 tsp. cayenne
- pinch of red pepper flakes
- 1/2 tsp. cinnamon
- 1/4 tsp. fresh grated nutmeg
- salt (smoked or sea salt) + pepper
- 1 bunch purple kale, stems removed
- 3 Tbsp. minced red onion
Preheat the oven to 400'. Arrange one oven rack in the upper third and one on the bottom third.
Slice the squash into 1'' half moons. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of smoked salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the vegetables half way through.
Rip the kale into large chunks, drizzle it with remaining olive oil
and a pinch of salt and pepper. Spread it on another baking sheet. At
the 30 minute mark, move the squash tray to the lower rack and put the
kale on the top rack. Bake for 10 minutes until the edges are crisp. Add
your minced onion and gently toss everything together. Enjoy warm.