Stuffed Butternut Squash
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
For the Butternut Squash:
Slice butternut squash in half lengthwise and scoop out the seeds.
Toss in oil and season with salt and pepper.
Roast in a 350 degree oven until caramelized and tender.
For the Braised Kale:
Wash and pull kale off the hard stems.
In a large pot over medium heat sweat the onion and garlic until translucent.
Add kale and slowly wilt.
Season with salt and pepper.
Cover with vegetable stock and cook until just tender.
For the Caramelized Apples:
Cut out the core and cut into a ½” dice.
In a hot pan sear apples until just caramelized and finish with butter.
For the Assembly:
Reheat squash in the oven.
In a hot pan, heat the kale, add in the fennel sausage and pecans.
Finish seasoning with red pepper flakes, red wine vinegar, salt and pepper.
Place kale ragout on top on the butternut squash.
Grate pecorino on top and finish with EVOO.