1kabocha squashunpeeled and cut into wedges (one large or two small ones)
2tbspvegetable stock
2tspcoriandercoarsely ground seeds
0.5tspblack pepper
0.5tspsea salt
Kale Salad
1bunchkalelacinato or regular kale, stemmed and cut into small strips
1lemon juicejuice of one fresh lemon
2avocado
Cranberries
6tbspcranberriesdried cranberries
6tbspbalsamic vinegargo with an aged, sweeter balsamic
2tspmustard seeds
0.25red onionthinly vertically sliced
Instructions
Preheat the oven to 375°F.
Wash the squash and cut in half. Remove the seeds with a spoon and cut in 1-in. thick wedges (removing the hard stem).
Combine the ground coriander seeds, vegetable broth, sea salt, pepper and the squash wedges into a large bowl and toss until all wedges are coated.
Spread the wedges in a single layer on a backing sheet. Cover with foil. Bake at 375°F for 15 minutes and remove foil. Bake for another 20 minutes or until squash is tender and browned (you can turn ones if needed).
While the squash is roasting, combine cranberries, balsamic vinegar and mustard seeds in a small bowl. If the cranberries are very dry and on the hard side, you can bring the mixture to a simmer over medium-low heat.
While roasting you can also make the kale salad.
Put the kale into a large bowl and add the lemon juice and avocado. Massage the kale with your hands to soften and to coat the kale with the avocado to make a nice creamy salad.
Transfer the kale to a large serving platter. Top with the squash and onion. Sprinkle with the cranberries and serve.