Ingredients
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4 cups / 120 g Kale
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1 cup / 140 g raw Walnuts
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1 Garlic
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1 organic grated Lemon Juice
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Fine Sea Salt
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1 teaspoon pure Maple Syrup
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2 to 3 tablespoons cold-pressed Olive Oil
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Neck of 1 Butternut Squash
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Knob of Coconut Oil
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Freshly cracked Black Pepper
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1 cup / 200 g Kasha
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1½ cups / 250 g cooked Butter Beans
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4½ ounces / 125 g soft Goat Cheese
Directions
Steps
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1
Done
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Put the chopped kale in a food processor, and add the walnuts, garlic, lemon zest and juice, ¼ teaspoon sea salt, maple syrup, and 2 tablespoons olive oil. Blend on the highest setting until the desired consistency. This pesto is quite dry, so add more olive oil if desired. (The pesto will keep in an airtight glass container in the fridge for 4 to 5 days.) 2. Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper. |
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2
Done
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Peel the squash and slice it into rounds approximately ¾ inch / 2 cm thick; aim to have 12 to 16 slices. Lightly coat the slices with oil, sprinkle with salt and pepper, and put them on the prepared baking sheet. Bake for 25 to 30 minutes, until tender. |
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3
Done
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Meanwhile, rinse the kasha well, then put it in a saucepan and add ½ teaspoon salt and 2 cups / 450 ml water. Bring to a boil, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the kasha is tender and the water has been absorbed. |
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4
Done
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In a large bowl, combine the cooked kasha, butter beans, and enough kale pesto to coat everything well. Toss to combine. Season with salt and pepper. |
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5
Done
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To assemble, put 1 round of butternut squash on a plate. Spread the round with goat’s cheese, and top it with about ¼ cup / 50 g of the kasha mixture. Top with another round of butternut squash, and repeat on the other plates. Enjoy immediately. |
