Braised Kale with Tahini Lemon Sauce Stuffed Delicata Squash

This Vegan dish is so simple and one of my favorites to eat! You can easily add meat, like ground bison, beef or chicken to this dish if you'd like! I made this for my clients on repeat and there were never any complaints! When delicata squash is in season, BUY THEM ALL!

Yield: 2

Author: Dana Bujalski

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Braised Kale with Tahini Lemon Sauce Stuffed Delicata Squash

Prep time: 15 MinCook time: 40 MinInactive time: 45 MinTotal time: 1 H & 40 M

Ingredients

Braised Kale with Tahini Lemon Sauce Stuffed Delicata Squash

• 1 Delicata, halved and seeded
• 1 bunch Lacinato Kale, stemmed and rough chopped
• 1/2 yellow onion, sliced lengthwise
• Juice of 1 lemon
• 2 Tbs Olive oil
• 2 Tbs Tahini
• 1 Tbs Dijon
• 1/3 cup sun-dried tomatoes
• 1 garlic clove
• Pomegranate Seeds, garnish
• Parsley, garnish
• salt and pepper, to taste

Instructions

How to Prepare

1. 1. Preheat the oven to 350 degrees
2. 2. Drizzle the delicata squash with a small amount of olive oil and place on a line sheet tray, face down.
3. 3. While preheating, prepare the kale mixture.
4. 4. Heat a skillet over medium high heat, drizzle with a small amount of oil and add onion. Saute for 3 minutes then add the garlic and sate for another couple of minutes.
5. 5. Add the kale to the pan and toss with the onion to braise. You might need to cook down the kale in batches depending on the size of your pan. Once cooked down enough, add in the sun-dried tomatoes and toss once more.
6. 6. In a separate bowl, add the tahini, lemon juice and dijon. Give it a mix with a whisk. You will see how thick it gets, add some water and continue to whisk until it loosens up to a nice silky consistency.
7. 7. Turn the stove off and pour the dressing right over the top of the kale mixture. Salt and pepper to your liking.
8. 8. Transfer the kale mixture to the squash and enjoy!