Delicata Squash with Kale and Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 medium delicata squash (approx 1lb), sliced in half and seeded
  • 1lb fingerling potatoes, washed and halved
  • 1 cup lactino kale, washed and chopped into 1" ribbons
  • 1 cup radicchio, washed and chopped into 1" ribbons
  • 1 medium leek, halved and chopped (white part only)
  • 2 cloves of garlic, minced
  • 2 tbsp + 1 tsp extra virgin olive oil, divided
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 2 tbsp fresh rosemary, washed and chopped
  1. Preheat oven to 425
  2. Cut delicata squash into ½" slices and arrange in a large baking dish
  3. Toss squash, leeks and potatoes with 2 tbsp olive oil, season with salt and pepper
  4. Roast for 30-35 minutes, until slightly crispy
  5. In a small bowl, whisk together 1 tsp olive oil, lemon juice, vinegar and rosemary
  6. Remove squash/potatoes from the oven
  7. In the roasting pan, toss the kale and radicchio with the squash and potatoes
  8. Drizzle with the dressing and toss thoroughly
  9. Allow to cool for 10 minutes. The heat will wilt the greens
  10. Serve with fresh pepper and a lemon wedge
Recipe by Generation Y Foodie at