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Roasted Delicata Squash with Kale
Ingredients
•
1 medium delicata squash
•
1 bunch kale or other dark leafy
greens
•
1 clove garlic
Method
1. Heat oven to 218°C.
2. For the squash: Slice the ends off of
the squash, then carefully slice the
squash in half lengthwise.
3. Scoop out the seeds and pulp, then
slice each half into half-moons, about
¾ inch thick. Slice the half-moons in
half again, if you wish. Toss the
squash with 1.5 tbs oil (or enough to
lightly coat) on a large rimmed metal
baking sheet. Spread the squash out
so the slices are in a single layer.
Roast for 15 minutes then flip. Roast
another 10 to 15 minutes or until the
squash is tender and the edges are
lightly browned. Set the squash
aside.
Cooking time: 35-40m – Temperature: 218°C
•
2 tbs, divided olive oil
•
salt and pepper
4. For the kale: Wash and dry
thoroughly. Tear the leaves off of the
tough stalks, then tear the leaves into
2-inch strips. Carefully toss the kale
with the remaining 1.5 tbs oil (or
enough to lightly coat) on the same
baking sheet that you roasted the
squash on. Roast for 5 minutes, stir,
then roast another 2 minutes or until
the kale is starting to crisp.
5. Gently fold the cooked squash and
kale together in a medium bowl,
seasoning with salt to taste.
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