Prep 5 mins
Cook 20 mins
Serves 2
Ingredients
- 1 medium delicata squash
- 1 bunch kale or other dark leafy greens
- 1 clove garlic
- 2 tablespoon, divided olive oil
- salt and pepper
Instructions
- Preheat oven to 425F. Scrub squash well. Slice off the ends and cut in half length-wise. Scoop out seeds. Cut into half-moons or quarters no more than 1/2″ thick.
- Toss squash with 1 tablespoon of the olive oil. Arrange on a baking sheet in a single layer. Roast at 425F for about 20-25 minutes, until uniformly tender and golden, turning after 10-15 minutes.
- While squash is roasting, rinse kale and remove stems. Chop roughly. Chop garlic clove.
- Heat additional tablespoon of oil in a skillet over medium heat and add kale with a pinch of salt. Saute until dark green and wilted. Add garlic. Cook one more minute, then add two tablespoons of water. Stir briefly and remove from heat.
- Serve squash on top of garlicky greens, hot or at room temperature. Add salt and pepper to taste.