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!
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
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.