Roasted Butternut Squash and Crispy Kale Salad with Dressing

INGREDIENTS

2 large or 3 medium pcs butternut squash

1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly (see above)

2 tablespoons extra virgin olive oil

 Salt to taste

¼ cup broken pecans, lightly toasted

FOR THE DRESSING

1 small garlic clove, pureed

1 teaspoon chopped fresh thyme leaves

½ cup buttermilk

1 tablespoon sherry vinegar

 Freshly ground pepper

Method

To roast the butternut squash, heat the oven to 200 ºC. Rinse the squash and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the butternut squash on the foil. Bake 20 to 30 minutes , depending on the size of the butternut squash. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.

Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, thyme, buttermilk, and vinegar. Season to taste with salt and pepper.

For best results, leave it to sit for at least an hour.

To make the crispy kale, heat the oven to 160ºC. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.

Sliced the butternut squash on smaller pieces and place them in a salad bowl. Add the pecans and half the crispy kale.

Line the edge of a platter with the remaining crispy kale. Toss to mixture with the dressing, place in the middle of the platter and serve at once.

Good luck!