2 delicata squash, cut in half lengthwise and then cut into 1/2" thick crescents
1 bunch kale, stems removed
3 cloves garlic, minced
5-6 fresh sage leaves, or more, depending on preference
Sea salt & freshly ground black pepper
1. Preheat oven to 400°F.
2. Toss squash in olive oil to coat and sprinkle with salt. Arrange in a single layer on a baking sheet and roast ~15-20 minutes, stirring occasionally until tender and golden.
3. While the squash is roasting, coarsely chop the kale then sauté in 2 Tbsp. of olive oil. Sprinkle with water, if needed, to help fully cook the kale. Just before removing from the heat stir in minced garlic and allow it to steam a couple of minutes with the kale. Season to taste with salt and pepper.
4. Fry the sage leaves in a little olive oil, allowing to brown on both sides.
5. To serve, alternate layers of squash and kale and sprinkle with crumbled fried sage.
image credit: Stacy Spensley