Winter Squash Sheet Pan Breakfast

Winter Squash Sheet Pan Breakfast

When it comes to squash, I am a fiend. My favorite of all winter squashes? Delicata, which I eat sliced into thin crescents and roasted until golden, with just a touch of salt and pepper. I could eat just roasted delicata squash for an entire meal and be perfectly content. More than content. 

The first delicata squash I laid eyes on this season ended up in my shopping cart without a bat of an eye. I didn't think about it for more than a second: delicata, yes and yes. It was late July, so some would argue I was jumping the gun on fall crops. Committing a seasonal produce sin. But when you love delicata squash the way I do, there is no such thing as jumping the gun. Especially when the delicata squash plant in your yard remains the runtiest of runts, and you can expect no yield from it. 

Winter Squash Sheet Pan Breakfast

I rarely mess with my delicata squash formula in the kitchen. Even in this kale salad, I cooked the squash just the way I always do, and then combined it with seasonal ingredients to make a bright bowl of greens. And in this sheet pan breakfast, I don't stray far: roasted delicata squash is baked alongside a serving of bacon and two eggs cooked to perfection. 

There a lot of ways to make your breakfast feel like fall, all of them yummy. But this one you just can't skip. 

Winter Squash Sheet Pan Breakfast

Winter Squash Sheet Pan Breakfast

Published August 31, 2017 by
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An autumn breakfast to fill you up and keep you warm.

Serves: 2   |    Total Time: 30 minutes



Ingredients:

  • 1 delicata squash
  • 1/8 teaspoon salt, plus more for serving
  • 1/8 teaspoon pepper, plus more for serving
  • 1 teaspoon melted coconut oil
  • 2 slices bacon
  • 2 eggs

Directions:

  1. Preheat oven to 350°F. Fit a sheet pan with parchment paper or a Silicone Baking Mat.
  2. Slice squash in half, the long way. Scoop out seed and discard. Then, cut squash into crescents, about 1/4 of an inch thick (the skin on delicata squash is quite thin, and can be eaten). Place crescents in a bowl and toss with melted coconut oil, salt, and pepper. Spread out on a sheet pan. Arrange 2 slices of bacon on the pan as well.
  3. Bake squash and bacon for 20 minutes. Pull sheet pan from oven, and crack both eggs onto pan. Return pan to oven and bake until eggs reach desired doneness. I prefer my yolks runny, and cook them for 6-7 more minutes. Note that eggs will continue to set after they are removed from oven.
  4. Serve warm with salt and pepper to taste.

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Massaged Kale Salad with Pomegranate & Delicata Squash

Update: I added new photos of this recipe on 11/13/2017. The recipe is the same and still delicious! Original photo is at the bottom. 

Massaged Kale Salad with Pomegranate & Delicata Squash

Pomegranate seeds are the sweet taste of winter on it's way. They're a little burst of tart juice, a spot of brightness in the otherwise dreary winter season. Pomegranates were the hallmark of the winter season at my dad house -- the minute I came home to pomegranates, I knew that the holidays weren't far off. We always just ate them plain, straight out of the rind, while sitting on the porch (the deep red juice was too dangerous to mess with inside). This was before you could buy pomegranates pre-deseeded, and it was sweeter that way: every little gem had to be worked for. 

I still buy my pomegranates whole, and I still think they taste better when you do the deseeding for yourself. Most of the time, I still eat them plain, too. When I do add them to dishes, they're simple, like this salad. 

Massaged Kale Salad with Pomegranate & Delicata Squash
Massaged Kale Salad with Pomegranate & Delicata Squash

I have been sooooo ready for salads this week-- hearty, nourishing, big bowl salads. Maybe it to counteract the pie? All I know is that I can't get enough brightly colored produce in my life right now.  And let me tell you, the pomegranate seeds make this salad taste like a big holiday treat to me! (Not to mention the delicata squash, which is also pretty high on my end-of-fall list of favorites). 

And the contrast between the creamy goat cheese and those tart pomegranate seeds? Now that's where it's at.  

Massaged Kale Salad with Pomegranate & Delicata Squash

Massaged Kale Salad with Pomegranate & Delicata Squash

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This salad gets a burst of freshness from the pomegranate, creaminess from the squash, and bitter bite from the greens.

Serves: 5   |    Total Time:



Ingredients:

  • 1 delicata squash
  • 1 tablespoon avocado oil, for roasting squash
  • Salt & pepper
  • 1 bunch red kale
  • Juice from 1/2 orange
  • 1 tablespoon olive oil, for dressing
  • 1/2 cup pomegranate perils
  • 2 tablespoons minced red onion
  • 1/3 cup goat cheese crumbles (optional, use hazelnuts instead)
  • A few cracks of black pepper

Directions:

  1. Preheat over to 450°F. Slice the delicata squash in half, and remove the seeds. Cut into 1/2-inch thick crescents, and toss in avocado oil. Spread out on baking pan, and season with salt & pepper. Bake for 20-25 minutes until squash is cooked through and golden. Once cooked, set aside to cool.
  2. Meanwhile, massage the kale: remove the stems from the kale, and set aside. Place the leafy bits in a salad bowl, and squeeze orange juice over the leaves. Sprinkle with salt. Using your hands, massage the kale until it begins to soften. Drizzle with olive oil.
  3. Top with red onion, pomegranate perils, cooked delicata squash, and goat cheese crumbles. Season with freshly cracked pepper. Serve.

Messaged Kale Salad with Pomegranate & Delicata Squash
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Winter Salad with Kale, Squash, Apples, & Fennel

Merry Christmas Eve! Happy Holidays! Happy whenever you find yourself doing today! For me, it's "Happy Another-Excuse-To-Plan-A-Menu Day"! 

If you are looking to build a holiday menu that everyone can enjoy, regardless of dietary preferences, you know my struggle well: what is paleo, vegan, and still filling? Salad is the easy answer. But it's so hard to make salad feel "right" in the middle of winter. Tomatoes? Hard and flavorless. Cucumbers? Chilling. Butterhead lettuce, arugula, even baby spinach--just plain out of place. It's easier to pass by with gratins, mashes, and roasts. And don't get me wrong--I love anything au gratin (especially this cauliflower gruyere gratin!) - but sometimes it's nice to have a light dish on your holiday table, to balance out all of the traditional winter fare.

That very question brought me to this salad. (Now, before you say, "Salad is NOT filling," hear me out). This salad, with massaged dino kale, is stuffed with wintery goods that will fill you up: roasted delicata squash, toasted pepitas, and fennel, and crispy apples. Avocado for good measure — because what salad isn’t better with avocado? It has crunch, a touch of sweetness, and a savory kick. And it fits right in on a crowded table of wintertime foods. And if you're still not content, I recommend adding some shaved Parmigiano Reggiano. 

Drizzled with a balsamic vinaigrette, this salad breaks away from the heavy dishes we all know so well, with out feeling out of place. It's a piece of fresh in the midst of winter--often a much needed twist. Since this salad is made with hearty vegetables, it can be made several hours ahead of time, making your holiday meal less stressful! Just wait until the last minute to add the dressing. 

What new dish will you be trying this holiday season? How do you make sure everyone is jolly when they take their seat at the holiday table? 

P.S., that delicate looking garnish is a fennel frond — the top "leafy bit of the fennel bulb. Save a tiny bit when you’re chopping up the fennel, and put it on top for good looks. 😎

Winter Salad with Kale, Squash, Apples & Fennel

Winter Salad with Kale, Squash, Apples, & Fennel

Published December 24, 2014 by
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Serves: 8   |    Active Time: 35 minutes



Ingredients:

  • 1 delicata squash, seeds removed and sliced
  • 1 tablespoon avocado oil
  • 6 cups kale, chopped into bit-sized pieces
  • Dash salt
  • Drizzle extra virgin olive oil
  • 3/4 cup fennel, sliced thin
  • 1 apple, cut into matchsticks
  • 1/2 cup roasted pepitas (pumpkin seeds)
  • 1 avocado, sliced or cubed
  • Balsamic vinaigrette  

  • Directions:

    1. Preheat the oven to 450°F. Toss the sliced squash in the avocado oil. Spread it out on a cookie sheet, and place in oven. Bake until golden, soft all the way through, and browning on edges. Remove from oven and set aside. 
    2. Assemble salad: Place the chopped kale in a salad bowl, along with a drizzle of olive oil and a dash of salt. Using your hands, rub the olive oil into the leaves until they are bright green. This softens them a bit, making them nicer to eat and easier to digest.
    3. Add the fennel and apple to the salad bowl. Top with roasted squash, avocado, and pepitas. Serve with balsamic vinaigrette to taste. Optional: garnish with fennel fronds.

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