![]() Transfer the squash to a large rimmed baking sheet and drizzle generously with oil, turning to coat. Starting at the neck end and continuing to the belly end of the squash, cut squash crosswise into ½-inch-thick rounds, then scoop out the seeds with a spoon. Preheat the oven to 500☏ with a rack in the lowest position. Plus, fennel seeds, cumin seeds, or coriander seeds can replace the mustard seeds. Don't have the right seeds? Try pepitas, slivered almonds, and/or chopped hazelnuts. Don't have rice vinegar? Try lemon juice or apple cider vinegar. She offers swaps for many of the ingredients, too, which also makes this recipe perfect for tossing together even if you haven't planned on it. In fact, she writes, "I usually don't peel the squash, but if the skin feels especially thick or waxy to you, take it off." You can also use any type of kale, though she warns that if you use curly kale you may need only half a bunch because they tend to be larger. ![]() If you're not a butternut squash person, Lalli Music says you can swap in acorn, koginut, or honeynut squash instead-and you may not even need to peel them. "The grounding nature of butternut squash and sturdy greens, along with the crunch of the seeds and belly-warming spices in this dish, never gets old." "I don’t know what it is about green and orange foods together, but it's a combination I always crave when I want to eat well, especially in the colder months," she writes.
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