Delicata Squash: 

If you’ve never roasted delicata squash, you should give it a try! You’ll see a variety of winter squash available during the winter.

They are all delicious, budget friendly, and have a good shelf life so you can stock up on squash and they will last for a few months in your pantry. Delicata squash is unique in that there’s no need to remove the skin. It’s small, a little sweet and caramelizes beautifully when roasted.
To roast, simply cut in half lengthwise, remove pulp and chop in to bite size pieces. Drizzle with olive oil and a sprinkle of sea salt and roast for about 25 minutes in a 350 degree oven.

STEP 1

Wash and dry delicata squash. Slice and scoop out the seeds. Cut in to bite size pieces.

STEP 2

Preheat oven to 350 degrees F. Place squash on parchment paper lined baking sheet. Add olive oil, salt, and a dash of pepper if you'd like - toss well.

STEP 3

Roast squash for 20-25 minutes or until golden brown on the outside.

STEP 4

Prepare dressing: In a medium size bowl, add mayonnaise, mustard, olive oil, and salt and pepper to taste. Mix well.

STEP 5

In a large salad bowl, add chopped kale. Add dressing and massage into kale.

STEP 6

Add sliced purple onion, artichokes, bread crumbs, pepitas, and Parmesan cheese. Lightly toss with salad tongs. Serve!