Kale Butta' & Kabocha

Kale Butta’ & Kabocha 

2 small kabocha squash, peeled, halved, and scooped
1 large bunch kale, cleaned, stripped, ** and shredded 
3/4 cup walnuts
1 1/2 Tbs. fresh rosemary
1 tsp. Himalayan sea salt
1/2 tsp. fresh ground pepper
1/4 cup feta cheese (optional)
2 large chicken breasts, seasoned with salt and pepper and perfectly grilled
1 Tbs. fig balsamic vinegar
1 Tbs. extra virgin olive oil

 

Preheat oven to 425. 

 

In a glass baking dish covered with foil, bake the squash halves until tender, but still very much hold form ~ about 45 minutes.  Remove from oven and set aside.

Meanwhile, steam the kale for about 3 minutes, until brilliant green.  
Transfer to a food processor with the walnuts, rosemary, salt, and pepper.  
Process until super-duper smooth, scraping down the sides of the bowl when necessary to create the Kale Butta’.

If using the feta cheese, evenly distribute the cheese among the 4 squash halves.  

 

Then layer 4 equal portions of the Kale Butta’ atop the cheese, inside the squash bowls.  

 

Top with sliced chicken breasts and then drizzle with the sweet selection of the fig balsamic and glistening olive oil.

 

**Stripping kale simply means “stripping” the curly leaves from the woody stem.  
The hard stem is no bueno here.