I’ve been craving roasted fall veggies like no other, so here you go!
Delicata squash is sweet and creamy when roasted, plus you can consume its thin skin, anddd it’s not absolutely terrifying to cut (unlike its cousins big butternut and stringy spaghetti squash).
Then we’ve got dino kale (yeah it’s funky looking like an old dinosaur) which gets satisfyingly crispy when you blast it with heat.
Mmmmm.
Toss those guys with evoo, hit em with sea salt (bae style of course) then gently fold in nutty toasted pepitas to add some extra flavor and crunch.
Yes, I love me some pepitas.
Enjoy a big bowl for lunch or set yourself up for some major side dish action come din time.
Simple, yet big in the flavor department. Hooray!
P.S. The ingredient amounts don’t have to be exact, just make sure your veggies are lightly coated in oil… you don’t want them drying out or drowning in the stuff.
P.P.S. Also, it’s v important that your kale is dryyy before roasting so that it won’t get all sog from steaming in the oven. Roasting > steaming. Always.
Roasted Delicata Squash & Kale with Toasted Pepitas
Ingredients
- 1 medium delicata squash
- 1 bunch dino kale
- 3 tablespoons extra virgin olive oil, or enough to lightly coat squash and kale
- Sea salt, to taste
- 1/4 cup toasted pepitas
Instructions
- Heat oven to 425.
- For the squash: Slice the ends off of the squash, then carefully slice the squash in half lengthwise. Scoop out the seeds and pulp, then slice each half into half moons, about 3/4-inch thick. Slice the half moons in half again, if you wish. Toss the squash with 1.5 tablespoons 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.
- 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 tablespoons 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.
- Gently fold the cooked squash and kale together in a medium bowl, seasoning with salt to taste. Add the pepitas, then enjoy hot, room temperature, or cold.