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

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Author: Kelsey Hilts {Itsy Bitsy Foodies}
Total Time: 45 minutes
Yield: 2-4 servings 1x

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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

Units Scale

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