a winning combination

You know those dishes that just come together perfectly- the ingredients are all amazing on their own, but together create something spectacular? This is one of them. If you're totally impatient, just jump down, the recipe is there! But for those of you who have a bit more self control, a bit of back story first. The other night, two of my closest friends from college came over for dinner. Having them over is always wonderful, and we had a lovely night in, chatting the night away over a delicious glass of wine.  Our lives have become so busy since graduation, that a relaxed night to catch up (and eat delicious food), is always welcome.

When deciding what we were going to make for dinner, we were indecisive as always, so I suggested everyone bring over a few ingredients and we toss them together to see what we could make. Needless to say, it was an incredible success. I had a large and in charge butternut squash that was just burning a hole in my counter. I was itching to make it, so dinner seemed like the perfect chance to do so. For those who don't know, I'm totally and completely obsessed with squash. I know, they look scary and funny, and aren't pumpkins meant to be used on Halloween? But, NO. I am telling you, don't knock them till you try them. Don't run away, face the squash head on, and remember, the oven is your friend. Butternut squash is usually one of the more commonly made squashes, but there are a ton out there. Spaghetti, Delicata, Acorn...the possibilities are endless. As the late summer rolls around, you will definitely see squash highlighted on my blog. But for now, here's a sneak peak at what's ahead (because as much as I love seasonal eating, who can wait that long for squash?!) This recipe is easy, and the perfect mouthful of delicious, so get cooking!

beautiful squash

roasted to perfection.

Kale Salad with Butternut Squash, Toasted Pecans, and Swiss Aged Gouda


1 large bunch of Kale (we used Dinosaur Kale, which is kind of purpleish in color, but any will work)
1 medium-large butternut squash, peeled and cubed into 1 inch cubes
1 cup pecans, toasted and chopped
6 oz Swiss aged Gruyere cheese (or any slightly sharp, nutty cheese- Pecorino would be great here too), cut into 1/4 inch cubes or small rectangles
1 medium-large lemon
2 tbsp olive oil
1/2 tsp thyme
1/2 tsp cinnamon
1/4 tsp nutmeg
salt and pepper to taste


Preheat your oven to 400 degrees
On a baking sheet lined with tin-foil and sprayed with non-stick cooking spray, lay out the butternut squash evenly
Drizzle the squash with 1 tbsp olive oil, and sprinkle with salt, pepper, thyme, cinnamon, and nutmeg (feel free to include other spices or herbs as desired!)
Toss to coat your squash before placing into the oven
Roast the squash for around 40 minutes, checking and tossing the squash half way through
Remove the squash from the oven (it should start to brown and caramelize a little), and allow to cool fully
Meanwhile, wash your kale, and remove the leaves from the stems (discard the stems)
Cut or tear your kale into large, bite-size pieces, and add to a large bowl
Drizzle 1 tbsp olive oil over the kale and squeeze the juice of a whole lemon over the kale
Massage the oil and lemon juice into the kale for one minute, until leaves start to turn dark and soften a little
Toss the pecans and cheese in with the kale, adding the squash last and tossing to combine
enjoy!!

the perfect mouthful.