Recipes inspired by ingredients found at the Covington Farmer’s Market
1 large butternut squash
2 – 3 large apples, sliced
1 tblsp extra virgin olive oil
1 tblsp sea salt
1 – 2 tsp cayenne pepper
1 tsp cinnamon
1/4 tsp tumeric
1/4 cup pecans, chopped
4 – 5 cups shredded, de-ribbed kale
2 tsp sherry vinegar
1 tsp balsamic vinegar
Preheat oven to 375 degrees. Toss butternut squash in olive oil and bake for 20 minutes. Toss in apples and spices and bake for another 20 minutes. Toss in pecans and bake an additional 5 – 10 minutes, until the mixture turns golden.
Toss kale in vinegars and refrigerate until chilled.
Serve the baked mixture over the salad and enjoy!
