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.