Roasted Maple Mustard Delicata Squash and Kale Recipe | Heather Carey

Ingredients

• 2 delicata squash, cut lengthwise, seeds removed and cut into half moons
• 1 small red onion, sliced thin
• 1 small fennel bulb, fronds removed and sliced thin
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon each salt and pepper
• 1/4 teaspoon ground cinnamon
• pinch each of ground nutmeg and allspice
• 1 bunch purple kale, leaves removed from stems and chopped coarsely
• 1 tablespoon real maple syrup
• 1 tablespoon course dijon mustard