Chef Jessica’s recipe from KATU’s Afternoon Live!
Roasted Delicata Squash with Kale & Cranberries
1 medium delicata squash
1 tablespoon extra-virgin olive oil
½ teaspoon coarse kosher salt
Freshly ground pepper to taste
12 cups clean, torn kale leaves (no ribs or stems)
½ cup crumbled fresh chevre (or crumbly blue
¼ cup dried sweetened cranberries, soaked in red wine vinegar
2/3 cup toasted pecans (or your favorite purchased spiced nuts)
1 small clove garlic, peeled and chopped
½ cup extra-virgin olive oil
¼ cup sherry vinegar
3 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
¼ teaspoon freshly ground pepper
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about ½-inch thick. Toss delicata squash, oil, salt and pepper in a medium bowl. Spread the squash out on the baking sheet and roast until the squash is tender, stirring once or twice with a spatula, 15 to 20 minutes.
Meanwhile, make dressing by combining ingredients and blending. Season to taste. Toss kale with dressing in a large bowl.
Add the hot roasted squash to the kale and toss to coat. Divide the kale and squash mixture among four large plates. Top with fresh chevre, cranberries and pecans.