When it comes to kale, I generally say, “Oh, kale no.” But baby kale is another story. I find the tender green to be nice in salads mixed with spinach and arugula with chunks of roasted root vegetables and fall squash. Particularly, I like to pair it with variations of delicata.
Here, some simply pan-cooked shrimp is tossed with Baby Kale Pesto and stuffed in rings of Roasted Delicata Squash to create a seasonal, savory dinner that’s hearty and easy to build.
- 1 pound shrimp, peeled and deveined
- 2 delicata squash
- 3 cups baby kale, packed
- 1 cup fresh basil, packed
- 2 garlic cloves
- 1 lemon, juiced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup chopped pecans
- Olive oil
- Kosher salt
- Cracked black pepper
For the shrimp: Heat a non-stick skillet over high heat. Toss shrimp with 2 tablespoons olive oil, salt and pepper. Place in a single layer in the pan and cook for 2 to 3 minutes per side. Set aside.
For the Roasted Delicata Squash: Preheat an oven to 400 degrees F. Cut delicata squash into 2-inch wide rings. Use a spoon to scoop seeds and insides from the squash.
Brush cut sides of squash with olive oil, season with salt and pepper and place on a parchment paper-lined baking sheet.
Bake rings in the oven for 25 to 28 minutes, flipping halfway through to brown both cut sides. Remove from oven and stuff with pan-fried shrimp tossed with Baby Kale Pesto.
For the Baby Kale Pesto: Add baby kale, basil garlic cloves juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon black pepper into the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped up and well combined.
Add in chopped pecans, turn food processor on low and slowly drizzle ½ cup olive oil through the top until well combined but not too oily. Taste and adjust seasoning.
Serving Suggestion: Toss shrimp with a few tablespoons of Baby Kale Pesto. Smear a few tablespoons pesto onto a plate and place Roasted Delicata Squash rings on pesto. Fill with coated shrimp and serve.