Sweet potatoes on their own are pretty darn delicious so there is really no need to dress them up like this, but I wanted to experiment a bit. I love making twice baked potatoes where you bake a potato, spoon out the filling, add all sorts of delicious stuff, throw it back in the potato shell and bake it again.
I used the same concept here with brie, tuscan kale and toasted walnuts. TOTALLY winged it, but it turned out quite well!
I am not kidding when I say that I had an extended text conversation the other day solely about butternut squash and how it is the best thing in the whole world. I can’t really explain how amazing I feel when I eat it… the sweet and nutty taste of the squash combined with the buttery olive oil and kosher salt makes for something that tastes better than candy.
For this dish, I roasted some butternut squash cubes and made a homemade sauce from caramelized onions, dinosaur kale, dry white wine and heavy cream. Topped off with some freshly shaved Parmesan cheese and toasted walnuts and you’ll have paralysis in a bowl. The good kind of paralysis, of course.
I am trying to sneak more Kale into my meals lately because it is an absolute powerhouse food, packed full of antioxidant vitamins A, C, and K as well as magnesium, fiber, iron and potassium. What does this mean in everyday terms? Kale is rich in nutrients, promotes endless health benefits (eye health, lower cholesterol, cancer fighting abilities) and tastes great at the same time.