Easy // 20min after roast

Harvest Ingredients: 1 Butterkin Squash, 1 Acorn Squash, 1 Kale

Other Ingredients: 1 Cup Water, ¼ Cup Sherry (or orange juice), 1 ½ Tablespoons Soy sauce , ½ Teaspoon Black pepper, 1 - 3 Teaspoons Fresh minced ginger*, 1 4-inch piece Citrus peel*, 1 Large Bay leaf*, 1 Medium HOT chili*, 1/3 Cup Sliced almonds (toasted) *optional ingredients


1. Roast the squashes on a parchment or foil lined baking sheet at 425 for about an hour or until soft and skin is golden.  Allow to cool completely (try roasting the day before)

2. In a large skillet or wok, combine the following: water, sherry, soy sauce, black pepper, ginger, citrus peel, bay leaf, hot chili

3. Bring to a simmer over medium heat while you prep out the squash. Cut in half lengthwise, scoop out seeds, then scoop the flesh into the skillet in large tablespoonfuls. Allow to simmer in sauce for about 5 mins

4. Wash the kale well, remove the stems and break the leaves into bite-sized pieces.  Fold in the kale and cook until just tender, about 5 mins more.
Garnish with toasted almonds