¼ buttercup squash, peeled and seeded, cut into 1” wedges
2 tablespoons olive oil or ghee, divided
Sea salt, as needed
½ bunch curly kale, stemmed and torn into bite-size pieces
¼ cup delicata squash, seeded and very thinly sliced (translucent-thin!)
Splash vinegar of choice
1-2 fried eggs, for serving
Chile oil, for garnish (optional)
Preheat oven to 450. Coat squash wedges with oil, and roast until tender and just beginnining to caramelize– flipping halfway– about 20 minutes total. Meanwhile, massage remaining tablespoon of oil into the kale, until very well coated. Spread out onto a large rimmed baking sheet and season with salt. When the squash are finished, slide the sheet of kale in, and turn off the oven. Allow to dry out and crisp, undisturbed, for 20 minutes.
While you’re waiting for the kale to crisp: toss the delicata rings with the vinegar and leave to pickle. To assemble: plate the fried eggs, top with the roasted and pickled squash, and finish with the kale chips. Hit with a spoon of chile, or more olive oil to finish.