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  • Curried Roasted Delicata Squash and Kale

    Thursday, October 24, 2013

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    Whoa, I’m having a really hard time concentrating on my “real” job today. 

    What’s that you say? “You mean blogging about not being chubby anymore…and healthy cooking…and other healthy stuff isn’t your job?”. Well, I admit, I do have a lot of fun doing it … and I do blog (and cook) like it’s my job….but hey, a girl has to buy groceries. (for those of you who are wondering what my ‘real job’ could be…I’m a marketing and communications director. I know…hold your excitement!)

    So, back to my distracting day at work. To snap out of it, I’ve decided to spend my lunch hour blogging about what I had for dinner last night (and lamenting the fact that I didn’t make enough to have leftovers for lunch today). 

    I recently tried delicata squash for the first time. If you’re a regular reader of my blog (and if you are…thank you for that), you’ll hear me talk about how important it is to try new foods. For many who struggle with eating healthier, one of the biggest obstacles is busting through an eating rut. Hey, we all experience them (I’m pretty sure I ate the same Greek salad weekly for the entire summer of 2010). 

    One of the easiest ways to break out of your eating malaise is to check the produce aisle (or local farmer’s market) to see what’s in season. Not only will these ingredients be super affordable and fresh, often they will be completely novel to you. Embrace that crazy looking dragon fruit (incidentally….DELICIOUS!), or those heirloom apples, or, as I did for the first time the other day, delicata squash.

    Which brings be to this…what the heck was wrong with me!? I mean, why had I never tried delicata before? I mean I love squash and eat it with abandon during the fall months, so how this quick cooking, oh-easy-to-prepare gourd got past me I’ll never know. 

    For this recipe, I decided to take an admittedly well-worn path to curry-izing this dish. The combination of spices are classic Indian and offer lots of warmth and layers of flavor. Oh, and the health benefits of curry spices are well documented.

    I tossed in some kale because, well, to be honest, it was lying around and needed to be used … soon. I loved the kale chip-like texture it added to the finished dish. 

    Next time I will make enough for leftovers… 

    Just out of the oven: Curried Roasted Delicata Squash and Kale
    Curried Roasted Delicata Squash and Kale


    Curried Roasted Delicata Squash and Kale


    Curried Roasted Delicata Squash and Kale

    servings: 4 | time: 35 minutes

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    1 small delicata squash, seeded and cubed into 1.5″ pieces
    1 bunch fresh kale, tough stems removed and coarsely chopped
    1/4 cup olive oil
    1/4 tsp. garlic powder
    1/2 tsp. tumeric
    1/2 tsp. ground corriander
    1/4 tsp.cumin
    1/2 tsp. garam masala
    1/2 tsp, salt
    1/4 tsp freshly ground black pepper
    Juice of 1/2 a lemon


    1. Preheat oven to 375. Line a large rimmed cooking sheet with aluminum foil and spray with nonstick spray. Set aside

    2. In a measuring cup, combine the olive oil, all of the spices and lemon juice. Whisk to combine

    3. Pour half of the oil mixture over the squash and toss to coat. Spread in one layer on a the baking sheet and bake for 15 minutes

    4. Meanwhile, toss the kale with the remaining curried oil. Once the first 15 minutes of baking are complete, carefully turn the squash and spread the kale over top. Continue cooking for an additional 10 minutes. Test a piece of squash for doneness (fork should pierce the flesh easily, squash should still be firm (not mushy)

    5. Serve as a side to your favorite Indian dish or curry


    ©2013 Kindred-Kitchen / Nancy Granada


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