Roasted Squash with Kale and Vinaigrette

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.


  • Squash (acorn, butternut, etc.)
  • Kale
  • Wine vinegar
  • Shallots
  • Olive oil


    1. Heat the oven to 425. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.
    2. Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.
    3. While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms. The vegetables are done when the squash is tender and easily pierced with a fork.
    4. Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

    1 hour 15 minutes

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