A sweet and simple spring or autumn salad.

Spiced Delicata Squash with Garlicy Collard Greens

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 30 minutes  |  Serves: 4



  • 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


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


  • 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.

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