This recipe is really versatile. You can use sweet potatoes or squash, kale or chard (or other greens) and it's still delicious! I think I'm gonna make some right now, actually...yum!
Coconut Squash and Kale, preheat oven to 425
3c peeled winter squash (butternut, acorn, pumpkin) or sweet potatoes, diced in small cubes
3c chopped fresh greens, your fav! take out the tough stems, chop
1/4 of a medium onion sliced thinly or diced
1/4-1/2c shredded coconut, unsweetened
1t dry thyme, or a lot of fresh.
1t coconut oil
salt and pepper to taste.
toss all together, put in a roasting pan and roast 25-30 minutes, tossing ingredients half way through the cooking time. serve hot! I'm not sure how many this serves...I can eat the whole batch by myself as a meal. Probably serves 4 as a side dish.
*update* The pan I use is an 8 x 11 Pyrex dish and the ingredients are VERY crowded before cooking. My vegetables stay pretty darn moist except for a few crispy places on the top. Please use a small pan for this recipe. One reader had her kale become overdone (omg, how I hate burned kale...I make my kale chips in the dehydrator for this very reason) and I suspect her dish may have been too large, and I'm sorry now that I failed to mention the size of pan I use.
I was inspired to make this dish by a recipe my friend Sara posted, Oven-Roasted Coconut Sweet Potatoes. I did her recipe, added coconut and then kept changing it up (I eat a lot of squash and sweet potatoes) until it became this!
FANTASTIC! Try it out! I like it with chard, but kale is my favorite! And, we're carving pumpkins tomorrow so I'll get to have it with pumpkin soon, too!