Spiced Delicata Squash With Garlicky Collard Greens
This simple salad is going to be a great addition to our Thanksgiving table. I’m excited to whip it up again next Thursday so we can enjoy the flavors of the season with friends and family while we’re all gathered around the same table.
Our barn is still overflowing with winter squash and the collard greens out in the field are sweeter than ever. The delicata in particular is my favorite to serve with the collard greens because it’s so gosh darn beautiful when sliced into half moons and tossed with the thinly sliced collards. I combined the squash with a flavorful spice mixture of cinnamon, paprika, cayenne, garlic and salt. The sweet and spicy combination went particularly well with the toasted almonds and chopped dates that we added to the salad for good measure.
Anyhow I hope you all love this dish as much as we do. It’s easy to prepare and a lovely way to celebrate the flavors of the season. Cheers from Tumbleweed Farm.
Spiced Delicata Squash with Garlicky Collard Greens
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4Squash
- 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)
- 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
- 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.
- 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.
- 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.
- Heat a small dry skillet over medium heat. Add the almonds and toast until golden and fragrant. About 3-5 minutes.
- 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 *Have fun in the kitchen