![\"20130111-223642.jpg\"](\"http:\/\/www.barrelofapples.com\/wp-content\/uploads\/2013\/01\/20130111-223642.jpg\")
<\/a><\/p>\n3-4 large leaves kale, big veins removed, chopped
\n1 butternut squash, halved and scooped
\n2 large links good pork sausage
\n1\/3 cup (dry) red quinoa
\n1\/3 cup veggie broth
\nScant 1\/4 cup water
\n1 large shallot
\n2 cloves garlic
\n1 teaspoon stoneground mustard
\nEyeball quantities:
\nEVOO
\nSherry vinegar
\nLemon juice
\nSalt and pepper
\nGarlic powder and ground cumin
\nWildflower honey (clover’s fine!)<\/p>\n
Preheat oven to 375 and line a cookie sheet with parchment paper. Remove papery skins from shallot and garlic, toss into blender or Magic Bullet cup. Chop the kale (well rinsed and dried) and throw into a large mixing\/serving bowl. <\/p>\n
Place halved squash face down onto cookie sheet and bake for 45 to 60 minutes. <\/p>\n
In a small saucepan over medium high heat, toast quinoa for a few minutes, tossing to do so evenly. Add veggie broth, water, and a few shakes of garlic powder and cumin and stir. Bring to a boil, stir, cover and reduce heat to low. Leave covered until water is absorbed, then remove from heat and fluff with a fork. Transfer quinoa to bowl of kale.<\/p>\n
Attend to the blender or MB cup of shallot and garlic. Add 1 part sherry vinegar, 1 part lemon juice, and 2 parts olive oil. Add mustard and a short stream of honey, season with salt and pepper. Blend for a good minute. If the shallot and garlic are being chunky stinkers try doing short pulses. Transfer to bowl of kale and quinoa and toss well.<\/p>\n
Remove squash from oven and let cool just enough to handle.<\/p>\n
Remove casing from sausage. Heat a cast iron skillet over medium high heat, add a dash of oil if it’s not super seasoned. Plop down the sausage and break it up with a wooden spoon. Brown meat and crumble it down as you cook. Once cooked through, set aside.<\/p>\n
Remove skin from squash. Sometimes you can hand peel it off but others you may need to use a vegetable peeler. Chop into roughly 1-1.5″ chunks and transfer to the bowl of kale, etc. Season liberally with salt and pepper.<\/p>\n
Add sausage to the party in the big bowl and toss to combine. Enjoy with your favorite crusty bread!<\/p>\n
We paired this with a nice green salad of butter lettuce, arugula, gooey ripe persimmons, toasted hazelnuts and a light hazelnut oil dressing. Didn’t keep the meager leftovers so sadly no picture.<\/p>\n","protected":false},"excerpt":{"rendered":"
Deciding what to do with a rogue butternut squash is one of the more pleasant Grey Season conundrums. Today was Ian’s birthday and I didn’t want to buy a bunch of groceries since we’re doing the big party thing tomorrow, … Continue reading