Serves 4



Pre-heat the oven to 400°F. Spray the kale lightly with Olive Oil cooking spray; then season with salt and pepper. Arrange the kale on two baking sheets and bake for about 15 minutes, rotating and switching the pans midway through. Prepare the squash in the same way using only one baking sheet. If your oven allows, place the squash on the rack below the kale, allowing them to cook at the same time. Squash takes about 15 minutes.

Warm a large skillet over medium-high heat. Add the sausage, crumbling the meat, and cook until browned. Using a slotted spoon, transfer the sausage to a plate. If you’re skipping the sausage, heat the skillet to medium. Add 1 tablespoon of EVOO to the skillet and reduce the heat to medium-low. Add the garlic and red bell pepper to the skillet and stir for a couple of minutes. Stir in the thyme and rosemary.

Add about 1/4 cup warm water into the garlic-pepper oil and stir. Add the squash to the skillet; coating with the garlic-pepper oil. Add half of the crispy kale, the sausage (if using), ricotta and some nutmeg; toss well to coat the squash. Season with salt, pepper and nutmeg, to taste. Serve in shallow bowls and top with 1/2 tablespoon grated Parmesan cheese and piles of the remaining crispy kale.


~ Lindsay

Recipe inspired by Rachael Ray. Original recipe can be found on www.rachaelraymag.com.