Updated: Dec 13, 2022
Sage Winter Squash and Kale w/ Agave Glaze & Feta
4 cups kale, chopped
1 winter squash (ie. acorn, butternut) cubed (approximately 4 cups)
2 tablespoons avocado oil
2 tablespoons chopped fresh sage
2 teaspoons Abstract Rose Sea Salt
2 tablespoons light agave nectar
1/2 cup feta
Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the kale and squash with the oil, sage and Rose Sea Salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
Remove from the oven and brush with the agave and top with crumbled feta. Return to the oven and cook until the vegetables appear glossy and feta begins to brown, 2 to 3 minutes.