Delicata Squash, Beans, and Kale

Last year was the first time I tried delicata squash and it was love at first bite. Smooth and sweet with crispy burnt edges. Mostly I love that it doesn’t require peeling and that its diminutive size is perfectly portioned for a single meal. It’s just so easy to use in the kitchen.

For this recipe, we’re playing with colors and textures. The purple frilly kale sits opposite of the squash on the color wheel and the pumpkin seeds add a bit of crunch to the otherwise creamy textures of the squash and beans. The maple syrup adds sweetness but is tempered by the red wine vinegar. This recipe feels balanced, which feels appropriate given our proximity to the autumnal equinox, when we have equal amounts of light and dark.

For the beans

• 1 cup dried pinto beans

• 5 cups water

• 1 tsp salt

For the squash

• 1 delicata squash, ends trimmed, cut in half lengthwise, seeds removed, sliced into half moons, then cut into quarter moons

• 2 Tbsp olive oil

• 1 tsp whole cumin seed, ground

• ½ tsp salt

For the dressing

• 1 jalapeño, seeds removed and minced

• 1 large shallot, minced

• ½ cup olive oil

• ¼ tsp salt

• ¼ cup red wine vinegar

• 2 Tbsp maple syrup

For the salad

• 1 bunch scarlet kale, ribs removed, leaves hand-torn into small pieces, and massaged

• ¼ cup pumpkin seeds
  

1. You can soak the beans overnight if you want, but it’s not needed. If cooking unsoaked dried beans, fill a large pot with at least 5 cups of water and bring to a boil. Add the beans and salt and reduce to a simmer. Partially cover the pot with a lid and cook for 1 ½ hours to 2 hours, until the beans are soft and cooked through. Drain and set aside.

2. Preheat oven to 425*

3. On a lined tray, spread out the delicata squash. Drizzle with olive oil, then salt and cumin. Use your hands or tongs to mix everything thoroughly and arrange the squash so that they form a single layer, flat sides down.

4. Cook squash for 25-30 minutes. Optional: at about the 20 minute mark, flip squash pieces over so both sides are caramelized. Remove from oven and set aside.

5. In a large mixing bowl (large enough to hold all the ingredients), add the minced jalapeño and shallot, olive oil, salt, red wine vinegar, and maple syrup. Whisk everything together.

6. Add the kale leaves and cooked beans to the dressing and mix everything together. Taste and add more salt, vinegar, or maple syrup if needed.

7. Top with the roasted squash and pumpkin seeds and serve.