Autumnal Squash and Kale Delight

Autumnal Squash and Kale Delight
Chef Brainy
What Started it all:
Squash, Kale, coconut milk, grill

As the leaves turn golden, and the air grows crisp, our kitchens beckon us to create dishes that warm the heart and nourish the soul. This recipe, dear friends, is a love letter to the season, combining the comforting sweetness of roasted squash with the earthy vitality of kale, all swaddled in a rich coconut milk sauce.


  • 1 medium-sized butternut squash (about 2 lbs)
  • 2 bunches of curly kale, stems removed and discarded, leaves coarsely chopped
  • 1 can of full-fat coconut milk
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Optional: 1 tsp ground cumin, 1 tsp smoked paprika (for added depth)


  1. Preheat the grill: Fire up your grill to medium-high heat. Yes, we're grilling in autumn – it's a game-changer, trust me!
  2. Roast the squash: Cut the squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper. Drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Roast in the oven at 400°F (200°C) for about 45 minutes, or until the flesh is tender and caramelized.
  3. Grill the kale: In a large bowl, toss the chopped kale with the remaining 1 tbsp of olive oil, salt, and pepper. Spread the kale out in a single layer on the grill, and cook for about 5-7 minutes, or until slightly charred and wilted.
  4. Make the coconut milk sauce: In a blender or food processor, combine the roasted squash flesh, coconut milk, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
  5. Assemble and serve: Divide the grilled kale among four plates, then spoon the coconut milk sauce over the top. Serve immediately, garnished with a sprinkle of cumin and smoked paprika, if desired.

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