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Since December is National Tomato & Winter Squash Month, I’m pleased to present you a Tasty Sugar-Free Recipe for Rubbed Kale with Butternut Squash from the San Francisco-based Paulding & Co.
Please note that Sugar-Free Recipes will now be a regular feature on this Sugar Shock Blog, because readers and many health-conscious people often want wonderful recipes for sugar-free dishes that contain NO added sugars, NO agave, NO evaporated cane juice, NO maple syrup, NO honey, etc.
Recipe for Rubbed Kale with Butternut Squash
Yield: 12-15 servings
1 butternut squash, about 3 lbs. (also great with Red Kuri squash if you can find it, or kabocha squash, neither of which have to be peeled)
2 Tbs. extra-virgin olive oil
Salt & freshly ground pepper
1 bunch very fresh kale
2 Tbs. extra-virgin olive oi
1/8 cup coarsely chopped fresh ciilantro
/8 cup coarsely chopped fresh parsley leaves
1 large garlic clove (minced)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
Salt to taste
2-3 Tbs. fresh squeezed lemon juice
Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a sharp chef’s knife.
Remove the seeds with a spoon, and cut the squash into 1-inch cubes. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper.
Spread on a parchment-paper covered sheet pan. Roast 20-25 minutes, until the squash is tender and starting to brown. While the squash roasts, strip the kale from it’s ribs (easy to do by just running your fingers along the rib on both sides, bottom to top), wash it well, and cut into fine ribbons.
Mix with the olive oil in a large bowl, and rub and massage the kale until it softens, about 2 minutes. Make the sauce by combining the ingredients in a food processor or blender. Pulse to puree to a sauce consistency. Combine sauce with the softened kale. Toss the hot squash with the sauce and kale, and serve.
This recipe is shared with you, courtesy of Paulding & Co. Founded by the mother-daughter duo Terry and Tracy Paulding, this San Francisco-based company specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.
Connie’s Disclosure: Please note that I have not yet tried this recipe although it sounds fabulous, and I am not getting any compensation for posting this recipe. I urge you to share it with friends.
FYI, what’s wonderful about this dish is that you can serve it warm or cold. This means you can cook more than you’ll need and have a tasty dish for a couple of days afterwards.
Playwork (my wrord for homework): Try this recipe, and please let Sugar Shock Blog readers about your experience. How did it taste? What was it like to cook it? How did it taste? What did your loved ones think? Post your comment now.
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Please note that all Sugar-Free Recipes posted on this Sugar Shock Blog contain NO gluten, NO added sugars — that means NO agave, NO honey, NO maple syrup, NO other added sweeteners, etc. All recipes will only contain naturally occurring sugars. The recipes also will NOT contain dairy. To create these dishes, youi’re urged to use organic foods (preferably from your local farmer’s market, Whole Foods or another health food store). Got a tasty Sugar-Free Recipe? Contact us now. We’d love to feature your contribution.