Monday, November 28, 2011

Delicata Squash with Kale & Beans

Many of you have heard me rave about the awesomeness of Delicata squash, which is a light and tasty fall veggie. The nice thing about the Delicata is that the skin is very thin, and when baked, it's tender -- you don't even have to peel it. Just give it a good washing before you start chopping, and you're good to go.

This is a salad that I like to make ahead of time and let sit overnight - although you can serve it warm, it seems like the flavors blend really well if you let it park in the fridge for a few hours. It's super easy to make, but it looks really pretty so when your friends admire it, you can say, "Oh, well, first I lovingly harvested the Delicata squash and the kale..." when really you probably just bought them at Kroger, which is okay too.

Delicata Squash with Kale & Beans

This is what the Delicata squash looks like in its natural habitat, my backyard. You'll need one of these. You'll also need a can of cannellini beans, a handful of kale, some garlic, olive oil, balsamic vinegar, lemon juice, and some salt and pepper.

It's also a good idea to use parchment paper if you have it.
Wash your Delicata squash, cut it in half, and scrape the seeds out of the middle. If you toss them in your compost bin, you'll get rogue Delicatas next year, which is how I ended up with this one.
Slice the halves into pieces about a half inch thick. You can go thinner if you like, but then you'll need to watch them in the oven to make sure they don't burn. If you're someone who typically uses your smoke alarm as an oven timer, go with the thicker cut.
Let's talk about garlic, baby. This is what it should look like. It should not look like little white mouse poops floating in a sea of olive oil. Get yourself some nice big fat garlic cloves, as many as you like, and chunk them up. Use the flat side of your knife to mash them, and then mince.
Toss the squash slices, the garlic, about 1/4 Cup balsamic and about 1/4 C olive oil together in a bowl. Make sure all your squash is coated with the balsamic and oil - otherwise, you get dry squash.
Place a piece of parchment paper on a baking sheet, and spread the squash out into a single layer. Bake at 350 for about 20 minutes.

Hey! That's a tongue twister! Say it with me: "place a piece of parchment paper" five times, really fast. G'head, I'll wait.
 Rinse and drain your cannellini beans.
Tear up your kale into little pieces, and mix them in with your beans.
As soon as you take the squash out of the oven, dump it in the bowl. The heat from the squash will wilt the kale. Toss everything together. A little more oil and balsamic if you like, as well as a splash of lemon juice, and season to taste with salt and pepper.

Easy peasy lemon squeezy!

No comments:

Post a Comment