- 1 small acorn squash
- 1 cup black rice, uncooked, rinsed
- 1/ 2 pound kale
- 1/ 2 cup pecan
- 4 tablespoons olive oil
- Salt and pepper, to taste
Rinse and cut the acorn squash in slices. Brush all the pieces with 2 tablespoons of olive oil, salt and pepper. Place in the oven for 40 minutes at 400°F.
Rinse and cook the black rice. Follow the instructions on the packet (it’s about 20-25 minutes).
Rinse the kale and remove the leaves. Cook them with olive oil with a pinch of salt in a nonstick pan for 2 minutes. Them remove from the heat and add the pecan, sauté for 3-5 minutes.
When the acorn squash is ready and soft inside, serve. Start with black rice, kale, acorn and pecans on the top. Salt and pepper if you want.