Crispy Roasted Delicata Squash Salad with Tomato Sauce

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Ingredients

• 1.5lbs of Delicata Squash 

• 1 bunch of curly kale 

• 1.5 lbs of red slicing tomatoes 

• 2 -3 cloves of garlic

• 1 cup of Bread crumbs 

• 1 cup of olive oil 

• Salt and pepper

• 1/2 cup balsamic vinegar 

• Optional: 1 cup of grated parmesan cheese

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Instructions

1. Cut the ends off the squash and half. Scoop out seeds and slide squash into half moon shaped slices. 

2. Coat a baking sheet in olive oil and lay squash pieces on the pan. 

3. In a separate bowl, mix ¼ cup of olive oil with bread crumbs, parmesan and seasonings of choice. 

4. Coat squash with breadcrumb mixture and bake for 15 to 20 minutes at 400 degrees. 

5. To make the tomato sauce, puree tomatoes in a food processor or blender with garlic and pour into a sauce pan on the stove. Add ½ cup of olive oil, salt and pepper and ¼ cup of balsamic vinegar. Bring to a boil, then simmer until thickened. 

6. For the salad: massage sliced kale with remaining olive oil, vinegar and season with salt and pepper. 

7. To assemble, top kale salad with squash and drizzle tomato sauce. Enjoy immediately!