Ingredients (for 2 servings):
- One acorn squash, split lengthwise, seeds removed
- 12 kale leaves, washed
- 1 shallot, finely chopped (or about 1/3 cup sweet onion)
- 1 to 2 tablespoons oil of choice (I used bacon fat and butter. EVOO and coconut oil are also good choices.)
- ~1/2 cup pecan halves
- balsamic vinegar
- butter or coconut oil for squash
- kosher salt and pepper, to taste
Preheat the oven to 4ooF. Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan. Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over. Season the squash lightly with salt and pepper. Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar. With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash. Return to oven and roast for an additional 20 minutes, or until the squash is very tender.
While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.) Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.
Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat. Add the shallot and cook briefly (about 1 minute). Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender. Splash with a little balsamic vinegar, and season with salt and pepper to taste. If the taste is a little too acidic or bitter, sprinkle with a little raw sugar. Stir well to mix, and set aside until the squash is done.
When squash is tender, fill the squash cavity with the kale mixture. Serve hot and enjoy!