Curried butternut cubes baked in a flakey crust with black beans, served with a lemon kale salad on the side.
Vegetables: Butternut Squash; Onion, Kale [Vanguarden Farm, Dover, MA]
Fruit: Meyer Lemon (preserved) [Fairview Orchard, Ojai, CA] Grain: Wheat Flour [Alprilla Farm, Essex, MA]
Legume: Black Turtle Beans [Baer’s Beans, ME]
Spices: Sunflower Oil; Coriander; Cumin; Curry; Turmeric; Garlic
Tools Required: Oven, Baking Sheet; Pan, Stovetop
Prep Time: 30 min