Roasted Delicata Squash with Kale
Recipe Source: Alyssa Clare original (inspired by scads of similar recipes)❤️
Makes: approximately 4 side dish servings
2 Delicata Squash - halved lengthwise, seeds removed, sliced 1/4-1/2” half moons (*do not peel!)
2 medium Shallots - quartered and sliced
1 clove Garlic - minced
1 tsp dried Thyme (or 1 Tbls chopped fresh)
1 rounded tsp dried Rosemary (or 1 generous Tbls chopped fresh)
1/8 tsp Nutmeg
1/2 large bunch Kale (approx 10 stems, any of the *curly varieties) - stems removed, leaves thin sliced
Sprouted Pumpkin Seeds (or Sunflower Seeds, Hickory Nuts, Walnuts)
fresh Pomegranate Seeds
Thick Aged Balsamic Vinegar
Crumbled Goat Cheese
Preheat oven to 450 degrees
Place squash, shallots, thyme, rosemary, and nutmeg in a large bowl, top with few shakes of sea salt, black pepper, generous drizzle of balsamic vinegar and glug of olive oil. Stir to combine and coat evenly.
Spread in even layer on large baking sheet/pan. (It’s important that the veggies are not piled too much on top of one another, otherwise they steam instead of roast)
Roast 10 minutes.
Meanwhile combine kale, garlic, few shakes of salt, black pepper, pinch of red pepper and glug of olive oil in same bowl, set aside.
After first 10 minutes, toss veggies on roasting pan and roast another 10 mins; then remove from oven.
Spread kale over squash & shallots on roasting pan and return to oven for another 10 mins. Kale should be crispy, remove from oven.
Taste and adjust seasoning with sea salt and black pepper. Let cool briefly on pan before stirring or placing in serving bowl.*
When ready to serve stir veggies together to combine. Plate and top with optional garnishes.
I rarely make anything the same way twice, that is where cooking becomes fun. This is my best approximation of this dish and I make it frequently in the fall. If you make your own fun changes that you love, please send me a note to tell me about it!
Delicata Squash does not need to be peeled. In fact other squashes with thinner skins also can be cooked and eaten with the skin on.
Curly varieties of Kale include Green Curly, Red Russian, and Purple Curly.
After cooking, avoid mixing veggies together in a bowl and letting sit for a while…the kale will lose its crispness. You can continue to keep it warm on the baking sheet until ready to serve.