Delicata squash is definitely one of my favorites. One of the best things about it is that you don't have to peel it and can eat the skin! With curry powder and sweet apples, this dish perfectly captures the flavor of fall.
What you will need
2 Delicata Squash
1 tsp Curry Powder
1/4 tsp Cumin
1 Green Apple
1 bunch Kale
1 Lemon(Nutritional facts 56 calories, 1.42 g fat, 10.52 g carbohydrates, 2.26 g protein, 0 mg cholesterol, 973 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 425°F
Peel the apple and cut around the core. Chop into bite sized chunks.
Cut the delicata squashes in half and scoop out the seeds.
Cut off the ends of the squash and slice into about 1/4 inch semi-circles.
Place the delicata slices and apple chunks on a baking pan and drizzle generously with olive oil.
Sprinkle the curry powder, cumin, and about 1/2 tsp sea salt over the squash.
Stir the squash to evenly coat the pieces with olive oil and seasonings.
Roast at 425 °F for about 25 minutes or until soft.
Wash the bunch of kale and pull the kale leaves off of the stems.
Tear the kale into smaller bite-sized pieces.
Drizzle the kale with a generous glug of olive oil and the juice of half a lemon.
Season the kale with few pinches of salt and black pepper.
Massage the kale until the kale is bruised and the color darkens. The texture will be much softer and more flexible.
When the squash and apples have softened, remove from the oven.
Plate the squash on a bed of massaged kale salad and enjoy!