Roasted Squash with Kale and Vinaigrette

• Squash (acorn, butternut, etc.)
• Kale
• Wine vinegar
• Shallots
• Olive oil

1. Heat the oven to 425.
2. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.
3. Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.
4. While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms.
5. The vegetables are done when the squash is tender and easily pierced with a fork.
6. Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

butternut, vinegar, shallots, olive oil

Taken from cooking.nytimes.com/recipes/12231 (may not work)