Step 1
Preheat the oven to 425F. Slice the delicata squash into 1/4 thick in rounds. Use a spoon to scoop out the seeds and then slice each round in half.

Step 2
Toss the squash with the spices and oil. Place on a parchment lined baking sheet and roast in the oven until golden and tender. About 20-25 minutes. Toss squash halfway through cooking.

Step 3
In a large skillet heat the oil over medium heat. Add the garlic and red pepper flakes. Cook, stirring often until lightly golden and fragrant-about 3 minutes. Toss in the collard greens and continue to cook, tossing often, until collards are bright green and tender. About 5 minutes.

Step 4
Heat a small dry skillet over medium heat. Add the almonds and toast until golden and fragrant. About 3-5 minutes.

Step 5
In a large bowl toss together the collard greens, squash, almonds and dates. Season with some flakey sea salt and serve warm or at room temperature.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go
• Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.