Spiced Delicata Squash with Garlicy Collard Greens
By Dishing Up the Dirt
A sweet and simple spring or autumn salad.
Ingredients
Squash
- 2 medium-small delicata squash
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 1/2 Tablespoons walnut oil (can sub with olive oil)
Collard Greens
- 2 Tablespoons olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 large bunch of collard greens, tough stems trimmed and sliced thinly (this works best if you stack the collards, roll them and then use a sharp knife to chiffonade them)
- 1/4 cup roughly chopped almonds, lightly toasted
- 1/4 cup Medjool dates, pitted and roughly chopped
- pinch of flaky sea salt
Overview
Prep Time
20 minutes
Cook Time
30 minutes
Serves
4
Instructions
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.
