1 delicata squash
2 tsp olive oil
Kosher salt and freshly ground black pepper
1 bunch lacinato kale
2 avocados, diced
Juice of 1 lemon (or 2 limes)
2 Tbsp extra-virgin olive oil
1. Preheat oven to 425 F.
2. Halve the squash lengthwise. Remove seeds and slice into 1/2 inch pieces. Toss with 2 tsp olive oil, salt, and pepper.
3. Spread squash out on baking sheet and roast for about 10-15 minutes, flipping the squash halfway through.
4. Remove ribs from kale leaves and thinly slice crosswise.
5. In a bowl combine squash with kale, avocado, lemon (or lime) juice, and extra-virgin olive oil. Season with salt and pepper and toss to combine.