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Delicata Squash with Dino Kale and Cranberries

This is another recipe that shows FASS in action. Alone, these veggies might prove overwhelming, especially for people with sensitive taste buds or stomachs. Together, their flavors make a magnificent, balanced blend. The fat comes from olive oil, the sweet from the squash. These two ingredients balance the slightly pungent tast of kale and the eye-popping tartness of cranberry. I came up with this recipe while humming to a llama. Really. The restaurant I used to work in had an organic garden and a llama sanctuary attached to it. I was musing to Alfred (he's the llama; they communicate by humming), wondering what to do with all the autumn squash and kale that was being harvested from the garden. The next thing I knew, I'd come up with the dish and put it on the menu. When they flew out the door, we knew we had a hit on our hands. The next time I saw Alfred, he hummed to me that I owed him a commission.

Per Serving: Calories: 298; Total Fat: 8 g (1 g saturated, 5 g monounsaturated); Carbohydrates: 57 g; Protein: 8 g; Fiber: 10 g; Sodium: 357 mg

Fairly cheap

Delicata Squash with Dino Kale and Cranberries
Cooking time


For 4 Person(s)


  • 6 cup(s) dino kale, stemmed and torn into small bite-size pieces
  • 4 delicata squash
  • 2 tablespoon(s) extra virgin olive oil
  • 1/4 teaspoon(s) dried sage
  • 1/4 teaspoon(s) ground allspice
  • 1/2 teaspoon(s) sea salt
  • 1/8 teaspoon(s) red pepper flakes
  • 1/4 cup(s) dried cranberries

Delicata Squash with Dino Kale and Cranberries Directions

  1. Preheat the oven to 425 degrees F.
  2. Cover the kale with cold water and set aside until ready to use.
  3. Peel the squash with a sharp vegetable peeler. Cut in half lengthwise, scoop out the core and seeds, and cut into 1/2- inch pieces. Toss the squash with 1 tablespoon of the olive oil, the sage, allspice, and 1/4 teaspoon of the salt. Spread the squash in a single layer on a baking sheet. Roast for 15 minutes or until tender.
  4. While the squash is roasting, heat a large saute pan over medium head. Add the remaining 1 tablespoon olive oil, the red pepper flakes, and cranberries. Stir for 10 seconds and add the kale and the remaining 1/4 teaspoon salt. Saute until tender. The water that adheres to the greens should be enough water to cook the greens. If needed, add 1 tablespoon water to finish cooking.
  5. Stir the roasted squash into the sauteed kale. Serve immediately in a shallow serving bowl or as a side dish to a main course.

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