Prep Time: 60 minutes

Serves 2

Ingredients:

• 1 Honeynut or Butternut Squash, top removed, cut in half lengthwise, seeds removed
• 2 cups Cauliflower Florets
• 1 White Onion, peeled and quartered
• 1/2 bunch Lacinato Kale, stems trimmed
• 2 Potatoes, peeled and diced small
• 1/2 cup Plain Yogurt
• 1 Tbsp. Cooking Oil
• 2 Tbsp. Lemon Juice
• 2 Tbsp. Butter, softened
• Salt and Pepper to taste

Preheat the oven to 400 degrees. Bring a large pot of water to a boil over a high flame. Place the squash cut side up on a baking sheet and rub the flesh with a small amount of oil. Season with salt and pepper.

In a large bowl, toss together the cauliflower and onion with the remaining oil. Season with salt and place on another oiled baking sheet. Place both in the oven and cook until the squash is softened and the cauliflower and onion are tender and slightly browned, turning once, about 30 minutes. Remove from the oven and set aside.

While the squash is baking, boil the potatoes in the large pot with water until soft, about 15 minutes. Remove the potatoes when cooked, leaving the pot of boiling water. Quickly blanch the kale for 3 minutes. Strain, chop and reserve. In a small mixing bowl, whisk together the yogurt with a pinch of salt and pepper. Set aside.