INGREDIENTS
1 medium acorn squash cut into 2-inch pieces
2 TBSP. olive oil
1 TBSP. fresh thyme leaves
Salt and pepper
2 TBSP. honey
1 1/2 lbs. tuna fillet, cut into 4 pieces
1 small bunch kale, thick stems discarded, leaves chopped
3 TBSP. red wine vinegar
DIRECTIONS
Heat oven to 425 degrees.
Place the squash on a large rimmed baking sheet and toss with 1 TBSP. oil.
Scatter with half the thyme and season with 1/2 tsp. black pepper.
Roast for 15 minutes.
Push the squash to the outsides of the pan and drizzle with 1 TBSP. honey.
Place the tuna in the center, sprinkle with the remaining thyme and season with 1/4 tsp. each salt and pepper.
Roast until the tuna is opaque throughout and the squash is tender, 8 to 12 minutes.
Heat the remaining TBSP. oil in a large skillet over medium heat.
Add the kale, season with 1/4 tsp. salt and cook stirring occasionally for 3 minutes.
Drizzle with the vinegar and remaining TBSP. of honey and bring to a simmer.
Serve with the tuna and acorn squash.
Serves 4.
