Delicata Squash, Kale, and Cranberries

Squash season! The autumn flavors of apple cider, cinnamon, maple syrup, and cranberries shine through this enticing side dish. Any kale will suffice, but I am partial to dinosaur kale, which grows year-round in my garden. It will make your holiday turkey or your Christmas prime roast shine. But no need to wait for these celebrations —eat now; you won’t be sorry.

INGREDIENTS:

1 pound delicata squash, halved lengthwise, seeded, ½-inch crosswise slices

3 tablespoons extra virgin olive oil, divided

¼ teaspoon cinnamon

½ teaspoon smoked paprika

2 tablespoons apple cider

1 tablespoon cider vinegar

1 tablespoon maple syrup

1 bunch dinosaur kale, stemmed, sliced into 1-inch ribbons

½ teaspoon sea salt

2 tablespoons dried cranberries

2 tablespoons toasted pepitas

DIRECTIONS:

Preheat oven to 400°F. Line a sheet pan with parchment paper.

Toss the squash with one tablespoon of olive oil. Place on prepared sheet pan. Sprinkle with cinnamon and paprika. Place in the oven and roast until tender, about ten to fifteen minutes.

Shake the apple cider, vinegar, and maple syrup in a small jar.

Heat two tablespoons of olive oil in a saute pan. When the oil begins to ripple, add the kale. Toss with tongs until slightly wilted, about two to three minutes. Deglaze with the cider vinegar mixture. Cook and toss for a few more minutes until the liquid is gone.  Toss with salt and place on a platter.

Top with the squash, cranberries, and pepitas. Serve hot.

Delicata Squash, Kale, and Cranberries

Delicata Squash, Kale, and Cranberries
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Squash season! The autumn flavors of apple cider, cinnamon, maple syrup, and cranberries shine through this enticing side dish. Any kale will suffice, but I am partial to dinosaur kale, which grows year-round in my garden. It will make your holiday turkey or your Christmas prime roast shine. But no need to wait for these celebrations —eat now; you won’t be sorry.

Ingredients

  • 1 pound delicata squash, halved lengthwise, seeded, ½-inch crosswise slices
  • 3 tablespoons extra virgin olive oil, divided
  • ¼ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • 2 tablespoons apple cider
  • 1 tablespoon cider vinegar
  • 1 tablespoon maple syrup
  • 1 bunch dinosaur kale, stemmed, sliced into 1-inch ribbons
  • ½ teaspoon sea salt
  • 2 tablespoons dried cranberries
  • 2 tablespoons toasted pepitas

Instructions

  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. Toss the squash with one tablespoon of olive oil. Place on prepared sheet pan. Sprinkle with cinnamon and paprika. Place in the oven and roast until tender, about ten to fifteen minutes.
  3. Shake the apple cider, vinegar, and maple syrup in a small jar.
  4. Heat two tablespoons of olive oil in a saute pan. When the oil begins to ripple, add the kale. Toss with tongs until slightly wilted, about two to three minutes. Deglaze with the cider vinegar mixture. Cook and toss for a few more minutes until the liquid is gone. Toss with salt and place on a platter.
  5. Top with the squash, cranberries, and pepitas. Serve hot.

Nutrition Facts

Calories

213

Fat (grams)

14 g

Sat. Fat (grams)

2 g

Carbs (grams)

22 g

Fiber (grams)

4 g

Net carbs

19 g

Sugar (grams)

12 g

Protein (grams)

4 g

Sodium (milligrams)

315 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

squash, kale, cranberries, apple cider, cinnamon
side dish
American
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