This made for a nice little lunch today.
The sweetness of the combination of roasted delicata squash and caramelized onion balances out the garlicy kale. I also squeezed a lemon over the whole mess for good measure. Served on a bed of brown rice and topped with toasted walnuts, I was completely satisfied.
1 delicata squash, deseeded and cut into 1/2 moons
1/2 a bunch of kale, washed, dried, and torn or chopped into bite sized pieces
1/2 a red onion, chopped
3 cloves garlic, minced (and left to sit for 10 minutes before heating)
1/4 cup cooked brown rice–I used a short grain rice
1 Tbsp chopped walnuts, lightly toasted
squeeze of lemon
2 Tbsp olive oil, divided
curry powder, to taste
salt and pepper, to taste
parmesan cheese (optional)
Toss the squash with 1 Tbsp of the olive oil and a bit of curry powder (I probably used a 1/2 tsp). Roast at 425 for 15-20 minutes, turning each piece halfway through.
Heat the remaining oil over med-low heat in a large skillet and add the onions. Keep the heat relatively low so they start to caramelize, stirring occasionally. Cook for 10 or so minutes.
Add the garlic, stirring, and then the kale to the skillet with the onions. Also throw in some more curry powder, if you’re a fan.
When the kale is cooked to your liking (about 5-8 minutes in my case), turn off the heat and stir in the rice. Squeeze some lemon over the top and season with salt and pepper.
By now, your squash should be done. Spoon the kale and onion mixture onto a plate and top with squash and toasted walnuts. Sprinkle some parmesan for extra deliciousness. Dig in.