I was recently served a delicata & kale side at a Portland restaurant so when I saw delicata squash at a local farm I wanted to recreate the dish, adding my own spin to it. One of my favorite things about fall is eating squash — they are easy to prepare, flavorful, nutritious and comforting. I’m now a big fan of delicata squash and I especially love the fact that you can eat the beautiful yellow skin that is striped in green.
At this point in time, I am the only one in my immediate family (out of adults and kids) that likes squash. So I am happy that I can easily make a single serving of this dish and save the rest of the squash for making it again the next day.
Simply bake the delicata squash halves plain or lightly seasoned with olive oil, salt & pepper until they are fork tender. Slice them immediately to saute with the kale or let them cool and save them for later. You can adjust the amount of red pepper flakes depending on how much kick you want in your side dish. For my taste, the spiciness of the pepper flakes perfectly balances the sweetness of the squash. 
Wilted Kale & Delicata Squash Salad
- Total Time: 45 minutes
- Yield: 2-4 servings 1x
Description
This wilted kale and delicata squash salad combines the sweetness of roasted squash with the spicy kick of red pepper flakes, creating a balanced and flavorful dish.
Ingredients
- 1 delicata squash
- 1 tbsp (13g) olive oil, divided
- 2 cups (80g) kale, chopped
- 1/2 tsp (2.5g) garlic powder
- 1/4 tsp (1.2g) salt, to taste
- 1/4 tsp (1.2g) black pepper, to taste
- 1/2 tsp (2g) red chili flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the delicata squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, brush with roughly 1 tsp (4g) olive oil, and season lightly with salt and pepper.
- Bake the squash in the preheated oven for 30-40 minutes, or until fork tender.
- Once baked, allow the squash to cool slightly, then slice into thin pieces.
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the chopped kale and sauté for about 3-5 minutes until it begins to wilt.
- Add the sliced squash, garlic powder, and red chili flakes to the skillet. Stir to combine and cook for an additional 2-3 minutes until the kale is fully wilted and everything is heated through.
- Season with additional salt and pepper to taste before serving.
Notes
- Delicata squash skin is edible, adding texture and color to the dish.
- Adjust the red pepper flakes to your spice preference.
- This dish can be made in advance and reheated.
- Leftover squash can be stored in the refrigerator and used the next day.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 200
- Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Spiced Yoghurt Chickpea and Beetroot Salad
- Strawberry and Kale Spring Salad
- Mexican Kale Salad with Cilantro-Lime Vinaigrette
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
Frequently Asked Questions
Do I need to peel the delicata squash before baking?
No — both the article and the recipe notes highlight that the delicata squash skin is edible and adds texture and color to the finished dish. Simply halve the squash, scoop out the seeds, brush with about 1 tsp of olive oil, and bake at 400°F (200°C) for 30-40 minutes until fork tender.
Why does the squash get roasted first rather than sautéed with the kale?
Delicata squash needs 30-40 minutes to become fork tender in the oven — far longer than the 3-5 minutes the kale needs to wilt in a skillet. Roasting it first also caramelizes it, and the recipe notes you can roast it ahead and refrigerate it for the next day.
How spicy is this dish, and can I adjust the heat?
The recipe uses 1/2 tsp of red chili flakes. The article notes that the spiciness is intentional — it balances the sweetness of the squash — and both the article and notes say you can adjust the amount to your preference.
