Pomegranate Glazed Squash topped with Crispy Kale

So I promised you all some holiday recipes and I always keep my promises. I've been busy as a bee holiday shopping, baking holiday treats, wrapping presents, and attending some very fun holiday parties (think ugly sweater party, cocktail party, holiday brunch, and so forth and so on). 'Tis the Season to eat, drink and be merry. And I sure am living that mantra to it's fullest this year. This was a quick late night dinner that I threw together after a 3 mile run on the treadmill. I wanted something clean, fresh, and healthy so I rummaged through my trusty Heidi Swanson cookbook. She is the clean eating, vegetarian guru that I may have mentioned once or twice before on this here blog. You can find the cookbook here: Super Natural Everyday. It is well worth it to add this lovely book to your cookbook repertoire, there are some gems in here and you will never feel guilty when cooking from it! This recipe is derived from an eggplant, squash, and tempeh recipe that Ms. Swanson shares in her book. I used what I had on hand and added some texture with the kale. This really is more like a side dish to be accompanied with a protein and a carbohydrate but you work with what you got. I just ate a double sized portion and was quite full afterwards.

Pomegranate Glazed Squash with Crispy Kale
1 acorn squash (sliced at the seams, then peeled, and cubed into 1/2 inch pieces)
2 medium cloves of garlic, smashed
1/2 tsp. red pepper flakes
1/4 tsp. salt
2 Tbsp. pomegranate molasses
3 Tbsp. olive oil, divided
1 cup washed and trimmed kale
salt and pepper
zest of lemon

Smash garlic on a cutting board with edge of knife, add salt and begin rubbing with the knife to create a paste. In a small bowl, combine the garlic paste, red pepper flakes, and pomegranate molasses. Slowly whisk in 2 Tbsp. olive oil. Layer squash on a foil lined sheet pan (this will save you lots of time during clean up). Pour pomegranate glaze over squash, reserving about 1/2 Tbsp, and toss until squash is completely coated. Bake in the oven at 350 degrees for 40 minutes (turning the squash at about 30 minutes). While the squash is cooking, line a second baking sheet with kale (should be trimmed into bite sized pieces), drizzle with remaining tablespoon of olive oil and season with salt and pepper. When you give the squash a turn at the 30 minute mark, place the kale on the oven rack below the squash and cook for the remaining 10 minutes until the kale is dried out and crispy (may take less then 10 minutes so be sure to check). Serve the squash in a bowl, garnish with lemon zest, remaining glaze and top with crispy kale.

This has a nice smoky, slightly sweet and slightly spicy taste to it. The kale adds a nice texture contrast to the velvety squash which should be slightly caramelized on the outside. This would be a great new addition to any Christmas meal!