Whole Living Daily

Meatless Monday: Roasted Delicata Squash and Garlicky Kale with Parsley-Sage Dressing

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Thanksgiving is just a few days away and I wanted this week's Meatless Monday to highlight the flavors that many people associate with this holiday. A table filled with family favorites and traditional classics is standard in my family, but as a vegetarian I often get stuck with mashed potatoes, rolls, and a big slice of pumpkin pie at the end.

For the past few years however, I've resolved to change that, adding a new dish to the table each year that everyone ends up enjoying as much as I do. This year is all about roasted squash drizzled with a simple dressing of parsley and sage. Dried cranberries and toasted walnuts are tossed in for texture and flavor; all served over a bed of garlicky sautéed kale. This is a great dish to add to your table if you have any vegetarians or vegans (just leave out the Parmesan) in your family, or if you just want to have one more pretty vegetable side dish, too.

Roasted Delica Squash with Parsley-Sage Dressing over Garlicky Kale

Serves 4

For the squash

1 1/2 lb delica squash

4 Tbsp olive oil, plus more for brushing

Big pinch of salt

3 Tbsp chopped fresh parsley

1/2 tsp dried sage

1/4 cup toasted walnuts or pecans

1/4 cup dried cranberries

Parmesan for serving, optional

For the kale

2 Tbsp olive oil

1 bunch kale

Big pinch of salt

2 garlic cloves, finely chopped

Preheat oven to 450˚F. Line a baking sheet with parchment.

Cut the squash in half lengthwise and remove the seeds. Trim ends, then cut into 1/2-inch slices. Place on baking sheet, cut-side down, and brush with olive oil. Sprinkle with a pinch of salt, place in the oven, roast for 25 minutes (or until tender and the undersides are golden brown).

Meanwhile combine parsley, sage and 4 Tbsp olive oil, set aside.

Trim kale off the main stalk by holding the end of the stem in one hand at about a 45 degree angle and gliding a sharp knife down the side, repeat on the other side. Chop the leaves into bite-size pieces. Heat a large skillet with 2 Tbsp olive oil, add kale, and sprinkle with a pinch of salt. Sauté for 3 to 4 minutes. The kale will turn a brighter shade of green and start to collapse in the pan. Stir in garlic and sauté for another minute; remove fromheat and place on a serving platter.

Arrange the squash on top of kale, drizzle with the parsley-sage dressing, and top with the toasted walnuts and dried cranberries. Serve immediately.

Jacquelyn Scoggin became a vegetarian at age 16 and has since been in the kitchen whipping up meals for her family and friends. She writes and photographs her love for vegetarian food on her blog, So Good & Tasty. In 2009, she and her husband started Slide Sideways, a graphic design and handmade business. They maintain their love for the environment by using organic fabric, recycled paper, and environmentally friendly cleaning products.

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Comments (4)

  • A tip for you during the holidays. Many recipes call for chopped, fresh herbs. However, how do you keep the herbs fresh prior to chopping? I've tried cling wrap, paper towels, zip loc bags, placing in a glass of water in the fridge, etc. with no success. I just learned something that will keep them fresh for up to three (3) months; lightly rinse, air dry and then place them in a clean, dry mason jar with a tight lid and place in the refrigerator. Brilliant. I've never had a problem with wilting or slime. It's so easy you think it won't work, yet it's the best. I've done this with dill, parsley and tarragon with much success.

    I learned this from a neighbor who is also a very talented seamstress as shown on etsy http://www.etsy.com/shop/Thumbora.

    I think this tip may make you readers' holidays easier!

  • [...] ideas. I’ve been eating versions of this all month; it’s so delicious! You can get the recipe here and enjoy your holiday! I’d love to know what you all are making too, anything special or [...]

  • [...] ideas. I’ve been eating versions of this all month; it’s so delicious! You can get the recipe here and enjoy your holiday! I’d love to know what you all are making too, anything special or [...]

  • I've been roasting my squash and loving it with just salt and pepper, but this looks amazing! Can't wait to try it!

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