Fall Squash Sheet Pan Dinner

Ingredients

• delicata squash (1 )
• acorn squash (1 )
• olive oil (2 tablespoons)
• Kosher salt (0 )
• black pepper (0 )
• shredded kale (7 cups)
• burrata (8 ounces)
• dried cranberries (1 third cup)
• toasted pine nuts (1 third cup)
• chili flakes (0 )
• balsamic glaze (0 )
• extra virgin olive oil (0 )
• Parmesan cheese (1 tablespoons)

Instructions

1. Preheat oven to 400 F degrees.
2. Place delicata and acorn squash slices on a parchment-lined sheet pan. Coat and toss with olive oil. Assemble into a single layer. Season with salt and pepper. Roast 40-45 minutes, until golden brown, rotating slices with tongs halfway through cook time.
3. Remove squash from oven and reduce heat to 250 F degrees. Top squash with kale, hand-torn burrata, cranberries, and pine nuts. Season with salt, pepper, and chili flakes, if desired.
4. Return sheet pan salad to oven to warm for 3-4 minutes. Drizzle with balsamic glaze and extra virgin olive oil, or whatever dressing you prefer. Finish with grated Parmesan. Serve warm.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 0
• fat: 0 g
• sats: 0 g
• carbs: 0 g
• fibre: 0 g
• protein: 0 g
• salt: 0 g