Unfortunately, I will not be serving up any kind of witch fingers with almond fingernails, or a jack’o’lantern that is vomiting guacamole. Today there will be no graham cracker cookies that have been turned into bloody band-aids (yes, this is a real thing I saw on Pinterest), and nothing that feels like an eyeball in your mouth. Call me the Grinch of Halloween, or simply call me someone who doesn’t like to eat things that resemble blood, vomit or eyeballs. It’s a personal preference. I think my childhood self is disappointed in this whole paragraph. I used to be really big on the whole “peeled grapes feel like eyeballs in the dark” thing. I guess I’ve gone soft.
My husband just informed me that the above paragraph makes me sound really grumpy. Apparently he’s on team guacamole vomit. Oh, well. At least we both agree that leftover peanut-butter cups need to be eaten swiftly, blamelessly, competition style– straight from the trick or treat bowl. Marriage is all about compromise. We do what we can.
So, today I bring you this dish. I’ve doused half a large red kuri squash with maple syrup and coconut oil. It kind of tastes like a fall-flavored cookie. I’ve layered that over a bunch of wilted garlicky greens. Sweet meets savory. Dance taste-buds, dance. Oh, and pomegranate seeds because they’re awesome, tangy, and nature’s version of Gushers (but, like 100% less gross). I guess, if you are a die-hard Halloweenie, you could totally pretend that those pomegranate seeds are some kind of blood-filled-sacs. Just so you know, I gagged a little while writing that sentence. Shudder. My attempt at trying to be accommodating has backfired. My arms feel weak. I’m a total wiener dog.
Can we discuss red kuri squash for a second here? I had never eaten it before I made this recipe, and now I am a big fan. It’s a large pumpkin-like squash with an edible, nutty-tasting skin. I tend to be a big fan of squash that requires no peeling. Yes, I’m lazy. I’m also slutty for anything sweet and savory… so, this whole combo gets me going. It’s kind of like that time I put bacon in your chocolate chip cookies. Or, freaked you out by putting sausage and strawberries on a salad. I like to keep you on your toes. I ate this skillet as a veggie-powered meal, but, it would also make one heck of a side dish. Put this next to some Thanksgiving turkey? Yeah, I’m not mad at that. Not even a little.
- 1/2 a large Red Kuri Squash, seeded and cut into half moons
- 1/4 cup maple syrup
- 2 tbs coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tbs coconut oil
- 3 cloves of garlic, minced
- 3 bunches of greens, chopped (kale, collards, chard or a mix of all three)
- Juice from a whole lemon
- Salt & pepper to taste
- 1/2 cup pomegranate seeds
- Preheat your oven to 400 degrees.
- Line a baking sheet with tin foil and set aside. Seed and cut up your squash. Place your squash into a shallow dish or mixing bowl. Whisk together the melted coconut oil and the maple syrup and pour onto the squash. Add the spices to the bowl as well. Mix well with clean hands until all of the squash is coated with both the maple mixture and the spices.
- Lay the squash out onto a baking sheet and bake for 25-30 minutes or until fork tender.
- While your squash is cooking, start on your greens. Heat up the coconut oil in a cast iron (or other heavy bottomed) skillet. Once the oil is hot, add your chopped up garlic and allow it to brown. Once the garlic has browned, add in your greens and allow them to wilt. Once they have cooked down, but are still vibrant in color, remove from heat and add the juice of a whole lemon. Toss with tongs. Add salt and pepper to taste.
- Arrange the maple roasted squash over your greens. Garnish the whole pan with pomegranate seeds and serve. Enjoy!