Ingredients
Equipment
Baking Sheet
Frying Pan
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil.
- Spread squash on a baking sheet.
- Roast for 20-25 minutes until tender.
- While the squash roasts, toast the walnuts in a dry frying pan, stirring frequently, until fragrant and lightly browned. Transfer them out of the hot pan.
- Let the roasted squash cool slightly. Place the kale in a mixing bowl, add the listed lemon juice and a little of the salt, and massage gently until the leaves soften.
- Add the squash and cucumber, season with black pepper, and toss gently. Taste and adjust the seasoning. Top with the toasted walnuts before serving.
- Drizzle with lemon juice and season with salt and black pepper.
- Toss gently to combine.
- Top with toasted walnuts before serving.
Nutrition
Notes
• Remove the tough kale stems before chopping. Lightly massage the leaves with the lemon juice and a little salt before adding the squash and cucumber.
• Cut the squash into evenly sized cubes and spread them in a single layer. Check that they are tender through the center before removing them from the oven.
• Let the squash cool slightly before combining so the cucumber retains its fresh texture.
• Watch the walnuts closely while toasting. Remove them from the hot pan once fragrant and lightly browned to prevent further browning.
• Add the walnuts just before serving to preserve their crunch.