Absolutely delicious–I eat it as my main course but you can throw a little protein next to it if you’re feeling deep-winter dramatic.
- One large winter squash, preferably kabucha, buttercup or red kuri (I really have little fondness for the other, more watery sort)
- One bunch of kale, cut into thin threads–about a packed cup or more (I use an assortment of lacinato, Russian and curly, but you can use any you like. )
- 1/4 cup fresh walnut meats
- Olive oil
- 1/4 cup fresh cranberries
- 1 tsp Urfa chile (if you have it–otherwise use 1/2 tsp smoked paprika)
- 1 tsp za’atar (or 1 tsp of the following mixture: mix 1 TB white sesame seeds that you toast, 1 TB sumac, 3/4 tsp dried oregano–Mexican if possible. This is Mourad Lahlou’s mix)
- Sea salt
- Pecorino freshly grated to taste
1. Cut the squash in half, rub with olive oil and place on a cookie sheet in a 375 degree oven. Bake for 45 minutes or until it is tender. Cool it slightly and scoop out and discard the seeds. Scoop out the flesh and put into a bowl.
2. Put 1 TB olive oil into a sauté pan and heat over medium. Add the walnuts and cranberries, the pepper and za’atar , a bit of salt to taste and stir over the heat for five minutes. Add the squash and the kale and stir over the heat until warm through and the kale wilts. Grind some pecorino over the top and serve and dream of winter!