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Roasted Delicata Squash w/ Pine Nuts & Dried Cherries


  • 1 delicata squash
  • 1 tablespoon organic olive oil
  • 1 tablespoon toasted pine nuts
  • about 5 dried bing cherries, chopped
  • 2 cups chopped kale, ribs removed
  • 1 tablespoon organic olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon hot & sweet mustard (or dijon)
  • salt & pepper


  1. Preheat oven to 400 degrees. Chop delicata squash in half lengthwise then scoop out the pulp and seeds. Then slice each half into 1/2 inch pieces. Place squash onto a cookie sheet lined with foil and toss with 1 tablespoon of oil and some salt and pepper. Lay them in one even layer and roast for 20 minutes, flipping them over halfway through.
  2. For the vinaigrette: In a small bowl whisk together 1 tablespoon olive oil, red wine vinegar, mustard and salt and pepper to taste.
  3. On a plate toss together the kale with 1-2 tablespoons of the vinaigrette, then top with squash, remaining vinaigrette, pine nuts & dried cherries.
  4. Serves 2 as a side or 1 as an entree!