Low Carb Delicata Squash with Kale and Pecans

This quick and easy side dish was found on the site “Step Away from the Carbs”. Georgina Bomer is the creator, and she blogs and shares a variety of low carb recipes on her site.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 (side dish)
Ingredients:
14 ounces Delicata squash (one medium or 2 small)
1 Tablespoon Olive oil
1/2 teaspoon Paprika
Salt and Pepper
2 cups chopped Kale
1/4 cup Pecan halves
For the vinaigrette:
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 teaspoon Lemon juice
Directions:
1. Preheat the oven to 375 degrees F.
2. Prepare the squash by cutting it in half lengthways, then across the middle. Use a spoon to scoop out (and discard) the seeds.
3. Cut each quarter into rings, and place them on a baking sheet. Drizzle with olive oil, then season with salt, pepper, and paprika.
4. Roast for 10 minutes.
5. Remove the delicata from the oven, and cover it in chopped kale. Return it to the oven for 5 minutes.
6. Take it out of the oven, toss the squash and kale together, then sprinkle the pecan halves over the top. Return the vegetables to the oven for another 3-5 minutes or until the kale is crispy at the edges and the pecans are lightly toasted.
7. Meanwhile, make a quick vinaigrette from extra virgin olive oil, lemon juice and Dijon mustard.
8. Transfer the veggies to a serving bowl and pour the vinaigrette over. Serve warm.