Zucca Recipe
Roasted Butternut Squash, Lardo, Crispy Kale, Pumpkin Seeds, Pecorino Romano
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Ingredients
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Vegetables
Meats & Cheeses
Nuts & Seeds
Oils & Seasonings
Method
Preparation
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Peel, seed, and cut the butternut squash into 1-inch cubes. Place in a large mixing bowl.
- 2
Season the Squash
Drizzle the butternut squash cubes with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Toss until evenly coated.
- 3
Roast the Squash
Spread the seasoned squash cubes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, turning halfway through.
Crispy Kale
- 4
Prepare the Kale
While the squash is roasting, wash and dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces.
- 5
Season the Kale
In a bowl, drizzle the kale with the remaining tablespoon of olive oil and sprinkle with salt. Toss to coat.
- 6
Bake the Kale
Spread the seasoned kale on a separate baking sheet. Bake in the oven for about 10-15 minutes, or until crispy, watching closely to prevent burning.
Assembly
- 7
Toast Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 3-5 minutes until they are golden and start to pop. Stir frequently to avoid burning.
- 8
Slice the Lardo
Thinly slice the lardo and set aside.
- 9
Plate the Dish
On a serving platter, arrange the roasted butternut squash, top with crispy kale, sprinkle with toasted pumpkin seeds, and finish with slices of lardo. Grate Pecorino Romano cheese over the top before serving.
