This is a great way to use a small delicata or butternut squash.
- 1 bunch kale stems removed and chopped into ribbons
- 1 small delicata squash sliced in to thin rounds skin still on
- 1/4 cup olive oil
- 2 tbsp cider vinegar
- 3-4 cloves garlic
- 2 tbsp lemon juice
- 4 tbsp sunflower seeds
- thin slices romano
Toss squash slices in oil and spread in one layer on a baking sheet. Wrap garlic cloves in tinfoil with some oil and roast until golden with squash. Turn squash halfway to keep from burning. Remove from oven and mash garlic in a large bowl. Add oil, vinegar and lemon juice and mix well. Season with salt and pepper then toss kale in dressing. Add roast squash, seeds and cheese and toss again. Serve while squash rings are still warm.