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Number of servings: 4 as a main course, 6 as a side dish

Ingredients:

1 medium-sized butternut squash

1 large bunch of lacinato kale (aka Tuscan kale or dinosaur kale)

1 large shallot, minced

1 tbsp olive oil (use extra virgin olive oil)

Parmesan or Romano cheese

salt and black pepper, to taste

For the dressing:

1/3 cup olive oil (extra virgin)

3 tbsp balsamic vinegar or red wine vinegar

1 small shallot, minced

Preparation:

Start by preheating your oven to 350 F. Peel the squash, cut in half and remove the seeds and pulp from the middle cavity. Slice the squash into wedges about ½” wide and arrange in a baking pan topped with minced shallots. Drizzle the olive oil over the squash and season with a little salt and black pepper. Bake the squash for about 35 – 40 minutes, or until the edges are lightly browned and the flesh has become tender.

While you roast the squash you can prepare the kale and the dressing. Wash the kale, pat dry and slice it into wide strips (about 1” wide). In a small bowl, whisk together the olive oil, vinegar and minced shallow and massage the dressing into the kale in a large bowl, using your hands – this softens the kale as well as helping the leaves to absorb the flavor of the dressing.

Slice the Parmesan or Romano into thin slices (a cheese planer is a good tool for this) and set aside. Once the squash is done, toss it with the kale and cheese while it’s still warm to allow the dressing to coat the squash.