Honeynut Squash Polenta with Crispy Maple Kale

This cozy bed of polenta is flavored with squash and topped with the crispiest maple kale and caramelized pumpkin seeds.

POLENTA:
1 Cup polenta
3 Cups soy milk (any other milk or water will work as well)
1½ Cup squash puree
1½ Tbs ghee or earth balance buttery spread
½ tsp sea salt
1 tsp fresh thyme
½ tsp cinnamon

PUMPKIN SEEDS:
¼ cup pumpkin seeds, plus a little more
½ tsp ghee or earth balance
½ tsp maple syrup

KALE:
1 bunch washed and dried kale, cut into bite size pieces
1 Tbs sunflower seed oil
1 Tbs maple syrup
¼ tsp sea salt

View the full recipe at Beetific Beginnings →