Delicata Squash, Quinoa and Kale Salad: Seasonal Chef Recipe


Delicata squash is bursting on the scene.  Not only the farmers market, but easily found at your local grocery store too. The flesh is thinner than acorn or butternut squash, so it will cook a lot faster. After scooping out the seeds slice it no more than 1″ thick. Toss with seasoning and roast. It could not be easier. Click this link to watch me making this dish. Click this link to read more about delicata squash.

Delicata Squash, Quinoa and Kale Salad: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Madras curry give this dish a special depth of flavor. If you are a fan of coconut use it in this dish. Just be sure to buy the unsweetened version and toast it a little.


  • 2 ½ -3 lb delicata squash
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • Madras curry powder
  • 1 bunch of curly kale
  • 1 lime
  • 1 cup cooked quinoa or rice
  • ½ cup toasted unsweetened coconut, optional


  1. Preheat the oven to 425 degrees.
  2. Wash the squash thoroughly and slice in half lengthwise. Scoop out all of the seeds and cut into 1” slices. (They will look like half moons.)
  3. Toss with olive oil, salt, pepper and a nice dusting of Madras curry powder.
  4. Place on a large rimmed sheet tray and place in the oven for 10 minutes.
  5. Meanwhile, remove the tough rib from the kale. Roll the leaves like a cigar and slice in ½” ribbons. (This is called “to chiffonade.”) Toss with a little olive oil, salt, pepper and a few shakes of madras curry. Toss with your hands to cover the leaves.
  6. After 10 minutes remove the tray and flip the squash over. Set the timer for 5 minutes.
  7. After 5 minutes check the squash, they should be soft and golden brown. Push the slices to the edge of the tray and set the kale in the middle of the tray. Place back in the oven for 5 minutes.
  8. Remove the tray and allow to cool for 5 minutes.
  9. In a large bowl toss the squash, kale and and quinoa together. Season with a drizzle of olive oil, a squeeze of lime, and a pinch of salt and pepper. Toss in half of the coconut.
  10. Place in serving bowl and top with the remaining toasted coconut. Serve warm or room temperature.


This is a great way to use your leftover quinoa or rice. If cooking the quinoa for this dish follow the package instructions. Typically it take about 15 to 20 minutes - and can be made while your squash is roasting.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply