This post appears in the What Dish Are You Famous For? challenge.

Who can ever get tired of such a versatile super food? After a late night workout, I was hungry and had a craving for something healthy, low fat, and of course – tasty! So I rummaged through my refrigerator to see what I can cook up with a fresh bunch of lacinato kale (also called Tuscan kale or Dinosaur kale). I had a package of pre-cut butternut squash and a lonely block of parmesan cheese. Perfect. The earthy, slightly bitterness of the kale will be balanced out by the rustic sweetness of roasted squash and nutty parmesan.

Here is my almost famous recipe (at least my husband begs me to make it all the time now!):

Kale with Butternut Squash and Shaved Parmesan

Serves 2

Ingredients:

·3/4 to 1 pound lacinato kale

·1/2 cup diced butternut squash

·1/4 cup shaved parmesan cheese (preferably Parmigiano-Reggiano)

·2 teaspoons extra-virgin olive oil

·Optional: Toasted pita strips

Dressing:

·4 tablespoons extra-virgin olive oil

·1 ½ tablespoons aged balsamic vinegar

·Salt and pepper

Preparation:

Toss butternut squash with 1 tsp. olive oil, salt and pepper. Roast in oven at 400^o for 20 minutes, or until edges are brown and squash is tender when pierced with a fork. Meanwhile, wash and discard stems and center ribs of kale and cut crosswise into thin strips. Sauté kale strips with remaining 1 tsp. oil over medium heat in a pan until wilted, about 2 minutes. Remove butternut squash from oven and put aside to cool down after roasting.

To make dressing: whisk together olive oil and vinegar, and add salt and pepper to taste. Toss with kale and squash and generously sprinkle with parmesan over dish. Serve with toasted pita strips if desired.