Doesn’t this image just scream Christmas?! I know we aren’t even done with November yet, but I’m too excited to wait to show you the holiday recipes that I have in store.
When it comes to squash, I like ’em all. Butternut, acorn, spaghetti, you name it, and I’ve probably tried it. Except for delicata! I had never tasted this delicious winter squash until I spotted one at the Kingfield Farmers Market at the end of September this year. As soon as I diced it up, popped it in the oven (and later into my mouth), I knew I had found a new staple for my winter recipes.
I started to brainstorm about what vegetables would be a good match for delicata, and quickly thought of kale. Not raw kale though. No, of course not. A crunchy, crispy version that would make anyone come back for more of this leafy green. Kind of like my very own rendition of kale chips. But better.
So I settled on a delicata and kale mix, and then I thought: we have some green, why not add some red? And that’s where the pomegranate arils come in. Plus, they add just the perfect hint of sweet and tang to complement the zesty lemon tahini dressing and earthy vegetables!
This dish is incredibly simple to make, and would be a festive addition to your holiday table. Plus, it tastes great warm or cold, and is suitable for vegan, gluten-free, and paleo diets.
Ready to try it yet?
Delicata Squash and Kale with Lemon Tahini
This festive dish is a vegan, gluten-free, and paleo option for your holiday table. Only 15 minutes of prep, and 30 minutes of cooking! Recipe serves ~4-6 as a side dish.
- 1 medium delicata squash deseeded and sliced into half-moons
- 4 heaping cups raw kale leaves washed, dried, and roughly chopped (stems removed)
- 4 tbsp olive oil extra virgin
- sea salt to taste
- ground black pepper to taste
- 1/2 cup pomegranate arils
For the dressing:
- 1/4 cup tahini
- 3 cloves garlic
- 1-2 lemons juiced
- 1/4 cup water plus more if needed
Preheat oven to 350 degrees F. Prepare 3 baking sheets with aluminum foil. Toss the squash in 1 tbsp olive oil with sea salt and pepper to taste. Transfer to 1 of the baking sheets and roast for ~30 minutes or until tender.
Toss the dry kale leaves in 3 tbsp olive oil, and add sea salt and black pepper. Transfer to 2 of the baking sheets. Be careful not to overlap kale pieces in any way, to prevent steaming the kale instead of roasting it. You may need more than 2 baking sheets, or you may need to roast the kale in batches. Roast for 10-15 minutes or until crispy (be careful not to burn it).
While the kale and squash are roasting, prepare the dressing. Combine the tahini, garlic cloves, lemon juice, and water in a small blender. Blend until you smooth. You may need to mince the garlic before if you do not have a high powered blender.
When the squash and kale are finished, remove from oven and transfer to a serving dish. Top with pomegranate arils, and drizzle with dressing. Enjoy!
Nutrition Facts per serving: 206 kcal, 15 g fat, 17 g carb (4 g fiber, 2 g sugar), 4 g protein
*nutrition facts are estimated and may not be exact
If you need any more convincing to give this a try, this dish is also incredibly nutritious without sacrificing flavor. One serving has over 13% of your daily calcium needs (all from plant-based sources!), and 93% of the daily value for vitamin A. All of that for just 206 calories!
Let the holiday recipe season begin!