Maple Roasted Winter Squash with Kale and Blue Cheese


  • 3 cups peeled and cubed squash
  • 5 Tbsp olive oil
  • 2 Tbsp maple syrup
  • Pinch of Cayenne
  • Blue Cheese
  • salt


  • Preheat oven to 400
  • Drizzle oil the cookie sheets
  • Peel and cube the winter squash (1 inch squares)
  • De-rib and cut kale into bite size pieces
  • Put the squash on one cookie sheet, drizzle with maple syrup, sprinkle with salt and a pinch of cayenne. Bake until golden brown, 30-40 minutes
  • Spread the kale on the other remaining cookie sheet, sprinkle with salt, bake for 10 minutes until roasted but not crunchy
  • Combine in a bowl and add crumbled blue cheese. Serve warm or cold.