Roasted Delicata Squash with Feta and Pea Greens

FOOD AS MEDICINE

Delicata squash has a sweet flesh similar to butternut or acorn squash but is smaller in size and way easier to handle and cooks in way less time! It is low enough in carbs that it can fit within the macros of a keto diet while providing a ton of vitamin A and C! As a bonus, the skin is edible so there is very little prep work involved and you get a two-for-one by roasting the seeds to add a crunch to this salad! Serve along with roasted or braised protein of choice!

INGREDIENTS

2 medium delicata squash, sliced lengthwise and seeds removed and reserved

1 Tbsp + 1 tsp olive oil

2 tsp pumpkin spice blend, divided

1 tsp sea salt, divided

2 Tbsp fresh rosemary, minced

4 cups pea greens (or other local green of choice)

4 oz feta cheese, drained and cubed

For dressing:

2 Tbsp olive oil

2 Tbsp white balsamic vinegar

black pepper + sea salt to taste

DIRECTIONS

Preheat the oven to 375. Cut the delicata squash into half moons about 1/4 inch thick. Place in a bowl and drizzle with the olive oil, toss to coat. Sprinkle with 1 tsp of the pumpkin spice blend, 1/2 tsp sea salt and the fresh rosemary. Spread in a single layer on a baking sheet.

While the squash is in the oven, remove the seeds from the flesh of the squash, rinse and pat dry. Drizzle with 1 tsp olive oil and sprinkle with remaining 1 tsp pumpkin spice and 1/2 tsp sea salt. Place in the oven along with the squash and roast about 10-15 minutes, shaking halfway.

Check the squash at 20 minutes and flip over to get even color on both sides. Roast 10 minutes additional until fork tender (yes, the skin too!) Once cooked through, remove from heat and toss squash pieces with the pea greens, feta and roasted squash seeds.

Whisk together the olive oil and balsamic and a pinch each salt and pepper. Drizzle over the squash and season to taste.