It's squash season! I was at Fairway on Sunday for our weekly grocery haul, and right when I walked in there was a huge display of assorted organic winter squash for $.99/pound. I had to talk myself out of buying every variety they had in stock, and ended up settling for delicata and spaghetti squash this week.
What I love about the delicata variety is that 1) you can eat the skin, 2) it's relatively quick cooking, and 3) it's more "delicate" in both flavor and texture than some of it's meatier cousins like butternut or kabocha - which I think is perfect for late September cooking.
This dish comes together easily for a warming weeknight meal. There is minimal clean-up with only one pan, and most of the time spent cooking is left unattended while the squash roasts in the oven - leaving you to focus on other tasks or to simply relax after a long day's work.
Roasted Delicata Squash with Kale
2 delicata squash - halved, seeded, and cut into 1/4-inch slices
1 medium onion, vertically sliced
2 Tbs. olive oil
1 Tbs. fresh rosemary, finely chopped
1 Tbs. fresh thyme, stems removed
1 large bunch Lacinato or red kale, torn into 1/2-inch pieces
1/8 tsp. red pepper flakes
Salt and pepper to taste
Preheat oven to 400 degrees.
On a large sheet pan, toss together squash, onions, olive oil, thyme, rosemary and a generous pinch of salt and pepper. Roast for 35-40 minutes, stirring half-way, until golden brown.
When squash is browned, add kale on top, season with a drizzle of olive oil, a pinch of salt, and red pepper flakes. Roast another 5-10 minutes until kale is wilted and tender. Gently stir half-way through to prevent kale from getting too crispy.
**Tips: To make this a meal instead of a side, I'll either fry up a few eggs or add a can of drained white beans at the same time I add the kale.
Leftovers keep very well for lunch the next day. They are also great as the vegetable base in a frittata, topped with a generous grating of parmesan.