Delicata is one of my favorite winter squashes. However, it’s actually a summer squash that when left to cure in the field can become a storage squash. That’s why you can eat the skin! 

Serves 2

What you need:

• 1 delicata squash, seeds removed
• -1 bunch kale, stems removed
• -¼ cup yogurt
• 1 garlic clove, made paste
• Sweet curry powder
• salt + pepper
• half a  lemon, juice
• Butter

Preheat oven to 410 F

Thinly slice delicata squash. In a pan over medium heat, brown the squash in batches then set aside. Meanwhile, toss the kale in a bit of oil and bake for 10-15 minutes. Until crisp, but not burnt. Your preference. 

Make a vinaigrette by combining oil, garlic paste, lemon juice and salt & pepper. Toss kale in vinaigrette. Plate everything together on a platter. Start with a bed of crispy kale, then a layer of the delicata squash. Add nuts and cheese for more texture.