MAPLE SPICE DELICATA, FENNEL + KALE BOWL



Serves 4

A note on texture. As written, the kale ends up somewhere between a kale chip and sauteed kale - crisp edges and a tender center. If you want it more crisp, make sure your kale is completely dry and add 5 minutes to the baking time. If you prefer it less crisp, take 5 minutes off the baking time, giving it just enough time to wilt. The squash and fennel have some kick, if you don't like too much spice, eliminate the red pepper flakes. 

  • 3 small delicata squash (about 1 - 1.5 lb. total) skin on, halved and seeded
  • 1 large fennel bulb, reserving fronds for garnish
  • 2 Tbsp. extra virgin olive oil, divided
  • 1 Tbsp. Grade B Maple Syrup
  • 1 tsp. whole grain mustard
  • 1/2 tsp. cayenne
  • pinch of red pepper flakes
  • 1/2 tsp. cinnamon
  • 1/4 tsp. fresh grated nutmeg
  • salt (smoked or sea salt) + pepper
  • 1 bunch purple kale, stems removed
  • 3 Tbsp. minced red onion
Courtesy of:  http://www.sproutedkitchen.com/home/2013/2/6/maple-spice-delicata-fennel-kale-bowl.html

Dori Ross

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