Squash season is my favorite of all the seasons! I honestly have a really hard time believing that squash is good for me, that it isn’t one of those foods you absolutely LOVE, but really know in your heart you should enjoy in moderation, like white potatoes or chocolate cake! This time of year, I find myself planning all of my meals around what squash we are going to eat.

Lately, I have been enjoying these beautiful Chile Delicate Squash Rings for breakfast with an egg , I made a bit pot of this Butternut Squash and Roasted Red Pepper Soup for lunch and I have been roasting butternut squash like it’s my job.  Of course, though I haven’t yet, I will be making my popular Butternut Squash and Chickpea Slow Cooker Curry very soon, too! I could go on and on telling you the ways I have prepared squash over the last few weeks but instead I will share this amazing, simple new recipe with you.

This recipe features two of my favorite varieties of squash, at least this week, acorn and delicata. I love how sweet and delicate they both are and I love that you can eat the skin on both varieties. Both of these squash are insanely versatile and are wonderful in a savory dish, but just as good with a little maple syrup and some fresh cinnamon and nutmeg.

To me, there really is no better way to enjoy squash then roasted. It really allows the inherent sweetness to shine and the subtle caramelizing / browning on the outside is the perfect pairing to the soft, creamy tender flesh.

This dish is simple to make but so complex with the various flavors, colors and textures. The crispy kale is so perfect with the soft squash and the pomegranate seeds bring their own unique crunch plus a bright, sweet, tartness. The Za’atar spice blends brings an amazing well-rounded counterpoint to the recipe and it brings it’s subtle Middle Eastern / Mediterranean inspired flavor.

Do yourself a favor, set the crispy kale chips far, far away or you will eat them all before the squash is even done roasting. This is even harder to do when you bake the kale chips in bacon grease. Just sayin’.

I hope you enjoy this beautiful, fall-inspired recipe as much as I do. Oh and if you are already thinking about your Thanksgiving menu, I can tell you that this recipe would make the perfect side dish to any meal!

[print_this]Za’atar Roasted Squash with Crispy Kale and Pomegranate {Vegan}

Crispy Kale

• 2-3 cups kale,
• 3 teaspoons Terra Delyssa Organic Extra Virgin Olive Oil*
• 1/4 teaspoon sea salt

Preheat the oven to 300ºF. Line a baking sheet with parchment paper. Tear or chop the kale into small pieces, remove as many of the center stems as you can. Toss the kale with oil until evenly coated and arrange in a single layer on the baking pan, sprinkle with sea salt. Bake for for 15-20 minutes, until crispy. Set aside and increase the temperature of the oven to 400ºF.

* Pro-tip: for the meat eaters (vegans look away) swap bacon grease for the olive oil. You’re welcome!!

Za’atar Roasted Squash

• 2 medium sized squash – I used a beautiful orange acorn squash and a delicata squash
• 2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
• 1 tablespoon za’atar seasoning
• 1/2 teaspoon sea salt
• 1/2 cup pomegranate seeds

Line a baking pan with parchment paper. Set aside. Cut the acorn squash in half, along the horizontal line. Scoop out the seeds. Then cut each half into 8 wedges. Cut the ends off of a delicate squash and then slice the squash into 1/4″ rounds. Scoop out the seeds.

Drizzle the olive oil over the squash. Add the Za’atar seasoning and the sea salt. Toss it all together until evenly coated.

Arrange the squash in a single layer on the line baking pan, with a flesh side down. Roast at 400ºF for 15 minutes, until the side facing down begins to brown. Flip the squash onto the other side and roast for another 15 to 20 minutes, until tender.

Add the crispy kale to the squash and top with the pomegranate seeds. Enjoy. [/print_this]

 

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