The spiciness of the pepper flakes perfectly balances the sweetness of the squash in this wilted kale and delicata squash salad.
By Kelsey Hilts
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.Print
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.