This is a mostly hands-off dinner that we love. My husband said to me, "How long have we been together?"
Almost eighteen years.
"It only took me eighteen years to come around to your way of eating." That is to say - lots of vegetables and a little meat.
What does that mean? You've always eaten what I've cooked.
"Well, I haven't always liked it. But now I like it."
Ingredients serves 4
- 2 organic acorn squash
- olive oil
- 1 C diced fennel bulb
- 1 C diced onion
- 4 C chopped kale
- 1/2 C dried cranberries
- freshly ground salt
- freshly ground pepper
- freshly squeezed lemon juice
Preheat oven to 400 degrees F. Slice squash in half and scoop out the seeds. Drizzle the squash halves with olive oil and place them, cut-side down, on a rimmed baking sheet. Roast for 45 to 50 minutes until tender.
While the squash roasts, add a splash of olive oil in a large, flat-bottom pan. Sauté fennel and onion until soften and beginning to caramelize. Add the kale and cook till it turns bright green and is slightly softened. Stir in the cranberries and season with salt, pepper, and lemon juice. Set aside.
To serve, turn the squash, cut-side up, on a plate. Fill the hollow with kale. Serve immediately.