Delicata Squash with Black Lentils and Tahini Kale
You can also make this with the delicata squash cut in half lengthwise to make a boat filled with lentils and tasty kale.
Ingredients
2-3 delicata squash, cut into 1 inch thick half moons
1/2 tsp chili flakes
1 sprig rosemary, minced
2 cups cooked black lentils
1 bunch lacinato kale, cut into wide strips
1/4 cup tahini
1/4 cup water
1 lemon, zest and juice
Method
- Heat a large frying pan over medium high heat until hot
- Dress the squash with a big glug of olive oil, big pinch of salt, chili flakes and rosemary
- Pan fry in the frying pan until deeply caramelized then toss to brown the other side
- Whisk the tahini, water, lemon zest, juice, and a big pinch of salt until smooth
- Sprinkle a bit of salt over the kale and massage until dark green and tender
- Dress the kale with the tahini mixture
- Transfer the squash from the frying pan to a serving platter
- Add a glug of olive oil and then the lentils to the frying pan to lightly warm
- Spoon the lentils all over the squash and then top with the kale salad to serve
