Warm Kale Salad with Butternut Squash and Maple Pumpkin Seeds
The foods eaten on Sukkot are meant to evoke the richness and abundance of the fall harvest. This is a simple, delicious dish using seasonal ingredients that would complement any Sukkot, or fall, table.
- ¾ cup raw unsalted pumpkin seeds
- 3 tablespoons olive oil, divided
- 1 tablespoon maple syrup
- Pinch of cayenne pepper
- 4 generous cups butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary
- 4 generous cups kale leaves, washed, stemmed and torn
- Preheat the oven to 350 degrees and line a small pan with parchment paper. Toss pumpkin seeds with 1 tablespoon of the oil, syrup, ¼ teaspoon salt and cayenne; put on pan and roast until fragrant and golden brown, about 10 minutes.
- Place squash, 1/3 cup water, a sprinkle of salt, garlic, rosemary and remaining 2 tablespoons of oil in a large skillet. Cover and turn burner on high; steam until squash is tender and water evaporates, about 5 minutes. Uncover pan and continue to cook, stirring frequently, until squash is golden brown, 2 to 3 minutes longer. Add kale, cook until wilted, a couple of minutes longer. Sprinkle with pumpkin seeds and serve.