1 large butternut squash, enough to yield 2 ½ pounds once peeled and seeded
10 ounce bag of kale
1 tablespoon grapeseed oil, divided
½ tablespoon olive oil
1 ½ tablespoons red wine vinegar
½ tablespoon maple syrup
1 tablespoon whole grain mustard
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cayenne
- Preheat oven to 450 degrees.
- Peel, seed, and cut squash into 3/4 inch cubes. Toss cubes in ½ tablespoon of the grapeseed oil with the ginger, cinnamon, nutmeg, and cayenne. Lightly sprinkle with salt. Coat a large rimmed metal sheet pan with spray oil. Spread squash out in a single layer on the pan.
- Roast squash on middle rack until tender, about 40 minutes, tossing halfway through.
- While squash is roasting, remove any stems from kale and toss with ½ tablespoon of the grapeseed oil and lightly sprinkle with salt. Spread onto a metal sheet pan coated with spray oil.
- Thinly slice shallots and spread onto a separate metal sheet pan coated with spray oil.
- After removing squash from oven, lower temperature to 400 degrees. Roast kale and shallots for about 15 minutes, tossing halfway through. Kale should be slightly crispy and blackened. Shallots should be starting to turn golden.
- To make the vinaigrette, whisk the olive oil, mustard, maple syrup, and vinegar in a small bowl. Season to taste with salt and pepper.