‘Tis the season… For everything squash

What’s not to love about delicata squash – and all squash for that matter? It’s so versatile, can be added to both sweet and savory dishes and is full of vitamins (vitamin C, potassium fiber, B vitamins, the list goes on). You can add it to a salad one night, have it as a side dish another, and even add it to your bowl of yogurt tomorrow morning for breakfast. For this dish, I added it to a simple kale salad with a detox vinaigrette for added sweetness (see full recipe below!).

Processed with VSCO with g3 preset

To make:

  1. Slice delicata squash length wise and scoop out seeds.
  2. Slice up the delicata squash into 1/4 inch slices, drizzle with olive oil and sea salt and place in a baking sheet in the oven at 400 degrees for 15-20 mins, flip the squash and roast on the other side for another 10-15 mins.
  3. Remove squash from oven and let cool for 10 mins.
  4. Rinse and slice up some kale – or buy the ready made kind from Trader Joe’s 😉
  5. Rinse and slice up some fennel, and add to kale.
  6. Add cooled squash.
  7. Top with some pumpkin seeds, and enjoy!

For the dressing:

  1. Dice up 1 clove of garlic.
  2. Mix with 1 tbsp Dijon Mustard, 1/2 cup apple cider vinegar, 2 tbsp of freshly squeezed lemon juice and 1/2 cup olive oil.
  3. Add in 1-2 tbsp of natural honey for sweetness and a dash of sea salt and pepper.

-B

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