Delicata Squash is without a doubt our favorite squash and we usually only see it around autumn time. It's a great squash to use because they are smaller and the skin is thin enough that not only is it edible, but delicious. And BONUS! when you cut it, the slices look like little flowers.
Our favorite way to eat delicata squash is to roast it. The caramelization of the squash is just so tasty and can be great on it's own OR in a pasta salad like we've made below.
what you need
2 delicata squash
1 head of kale (chopped)
1/2 lb red lentil pasta
goat cheese (or vegan cheese of choice)
1/2 a lemon
avocado oil or grass-fed butter
let's get cooking
preheat oven to 425
cut delicata squash into slices, short ways
add to a greased baking sheet
drizzle avocado oil, pink salt, and black pepper on squash
flip squash and season the other side the same
bake for 40 minutes, flipping 1/2 way through
while the delicata roasts
boil red lentil pasta or pasta of choice per the instructions
strain and set aside
in a large skillet
add 2 tbsp avocado oil or grassfed butter
add chopped kale
season with pink salt, black pepper, and garlic powder
stir and let cook until slightly wilted (about 3-5 minutes)
add in cooked pasta
squeeze 1/2 lemon into the pan
add in goat cheese and stir until slightly melted
cook for 2 more minutes
pour kale and pasta into a large bowl
add in delicata and mix
top with red pepper flakes
and enjoy!