Roasted Squash with Kale and Vinaigrette

By Mark Bittman

Roasted Squash with Kale and Vinaigrette
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
1 hour 15 minutes
Rating
4(364)
Comments
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Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Featured in: Eat: Recipes for the Semi-Vegan

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Ingredients

  • Squash (acorn, butternut, etc.)
  • Kale
  • Wine vinegar
  • Shallots
  • Olive oil
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 425. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.

  2. Step 2

    Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.

  3. Step 3

    While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms. The vegetables are done when the squash is tender and easily pierced with a fork.

  4. Step 4

    Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

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Ratings

4 out of 5
364 user ratings
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Comments

Paul

A number of kale leaves turned to crisps quickly in the hot oven.
Still tasted good; that shallot vinaigrette is a surprising compliment.
I also added sauteed chopped maitake mushrooms.
Would make again...This next time would sautee kale with mushrooms maybe adding chopped walnuts.

Myra Jennings

Roasted squash on parchment paper, removed from oven, lowered heat to 350 F, tossed chopped kale with olive oil and crisped kale for about 5 minutes. Removed squash skin, chopped squash, topped with kale and dressed with shallot vinaigrette. Plenty easy and real tasty. Will add some Korean red pepper flakes to kale next time.

Sandybarr

Just made it for a light lunch. I used red onion in place of shallots and topped off each portion with goats milk cheese. Delicious!

Ariadne

I find the shallots in the vinaigrette too strong so next time I will try roasting the shallots first before blending into the dressing.

Stacy

This has become a favorite fall recipe in our family. I highly recommend it. Even folks who don’t like kale or squash will be amazed at how the dressing pulls it all together.

Alex

A big bowl of fall! I added sliced apples, dried cherries and toasted almonds to the salad. Next time I think I would leave the kale raw so it’s more salad-y and less crisp. The dressing was lovely, I added a small dash of honey as well.

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