Like squash? Wild Rice? Roasted pecans?

Mmmm...this recipe was so delicious. I am about to embark on some leftovers for lunch! The only thing I screwed up on was, I sliced the squash down the middle instead of lengthwise. (didn't seem to matter too much). Made them a little wobbly, thats all.

Here it is: Roasted Acorn Squash with Wild Rice Stuffing

• Ingredients-
• 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery stalks, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix (1 cup uncooked)
• 2/3 cup pecans, toasted and finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 
  
• INSTRUCTIONS
• 1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
  3. Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
  4. Remove from heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
  5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

This doesn't look like the most appetizing thing in the world here I know, but it's my favourite way to enjoy kale.

Last year I had such an abundance of it in my garden that I had to get creative in finding ways to get it in me and this is by far, my favourite way.

Kale chips. My boyfriend isn't a fan (and I'd be lying if I said that they tasted better than potato chips haha), but they are delicious as far as I am concerned, majorly healthful, and perfect for that crunchy salty craving. I made these last night and they seriously take 15-20 minutes. There are many variations for the recipe but I keep it simple. I just wash and dry the the kale (certified organic or from your garden preferably), break pieces off the stems (bite size), turn the oven on to 300 and lightly toss the kale in olive oil (extra virgin/cold pressed if possible). Personally I spray a very light coating on. I sprinkle with sea salt, bake, and minutes later voila! I start crunching away!

It is important however to keep a close eye on them, turning them every ten minutes, as they burn easily. I don't overload the pan either. I like them crispy like chips so I don't crowd the pan. Dark leafy greens have more nutrition per calorie than any other food source and with cold and flu season coming it's good to up the nutrition quotient any way we can! bon apetit and namaste.