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.


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


  1. Heat a large frying pan over medium high heat until hot
  2. Dress the squash with a big glug of olive oil, big pinch of salt, chili flakes and rosemary
  3. Pan fry in the frying pan until deeply caramelized then toss to brown the other side
  4. Whisk the tahini, water, lemon zest, juice, and a big pinch of salt until smooth
  5. Sprinkle a bit of salt over the kale and massage until dark green and tender
  6. Dress the kale with the tahini mixture
  7. Transfer the squash from the frying pan to a serving platter
  8. Add a glug of olive oil and then the lentils to the frying pan to lightly warm
  9. Spoon the lentils all over the squash and then top with the kale salad to serve