- recipe -

Delicata Squash With Dino Kale and Cranberries

Looking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.

Serves four


  • 6 cups dino kale, stemmed and torn into small, bite-size pieces
  • 4 delicata squash
  • 2 tbs. extra-virgin olive oil
  • 1/4 tsp. dried sage
  • 1/4 tsp. ground allspice
  • 1/2 tsp. sea salt
  • 1/8 tsp. red pepper flakes
  • 1/4 cup dried cranberries


Preheat the oven to 425 degrees F. Cover the kale with cold water and set aside until ready to use.

Peel the squash with a sharp vegetable peeler. Cut in half lengthwise, scoop out the core and seeds, and cut into 1/2-inch pieces. Toss the squash with 1 tablespoon of the olive oil, the sage, allspice and 1/4 teaspoon salt. Spread the squash in a single layer on a baking sheet. Roast for 15 minutes, or until tender.

While the squash is roasting, heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil, red pepper flakes and cranberries. Stir 10 seconds, and add the kale and 1/4 teaspoon salt. Sauté until tender. The water that adheres to the greens should be enough water to cook them. If needed, add 1 tablespoon of water to finish cooking.

Stir the roasted squash into the sautéed kale. Serve immediately in a shallow serving bowl or as a side dish to a main course.

Recipe excerpted from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz, with Marsha Tomassi and Mat Edelson (Celestial Arts, 2004).

Leave a Comment