1 medium delicata squash
2 tablespoons olive oil, divided
½ teaspoon smoked paprika
Salt and pepper
1 bunch Red Russian kale, stems removed and leaves roughly chopped
1 clove garlic, minced
Preheat oven to 425F. Scrub squash well. Slice off the ends and cut in half length-wise. Scoop out seeds. Cut into half-moons ½-inch thick.
Toss squash with 1 tablespoon of the olive oil, smoked paprika, and a pinch of salt and pepper. Arrange on a baking sheet in a single layer. Roast at 425F for about 20-25 minutes, until uniformly tender and golden, turning after 10-15 minutes.
Heat remaining 1 tablespoon of oil in a skillet over medium heat and add kale with a pinch of salt. Sauté until dark green and wilted. Add garlic and cook one minute more. Turn off heat.
Serve squash on top of garlicky greens, hot or at room temperature. Add salt and pepper to taste.