- 2 medium Delicata squash
- Vegetable oil
- Kosher salt
- 1 pound paneer cheese
- 1 onion, chopped
- 4 garlic cloves, peeled and sliced
- 1 2-inch piece of fresh ginger, peeled and minced
- 1 red serrano chili pepper, deseeded and chopped
- 1 teaspoon ground toasted cumin
- ½ teaspoon ground roasted coriander
- ¼ teaspoon ground turmeric
- 1 bunch kale, chopped
- 1 pound baby spinach
- ½ cup vegetable stock
- 1 cup cream (optional)
- 2 cups cooked rice
Preheat oven to 375°
Cut squash into 1-inch thick slices. Use a spoon to remove the seedy pulp from the middle of each slice. Rub slices with oil, place on a baking sheet, sprinkle with salt and roast for 20 minutes, flipping them over halfway through the cooking process. Remove from the oven. Cool slightly and cut into 1-inch squares.
Cut paneer into 1-inch cubes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add paneer to hot pan and brown on all sides. Remove from the pan and set aside.
Add another tablespoon of oil to the pan. Reduce heat to medium. Add onion, garlic, ginger, and chili and cook, stirring until the onion is softened (about 5 minutes). Stir in cumin, coriander, and turmeric and cook for 1 minute more. Stir in stock and kale. Cook for three minutes. Add spinach, squash, paneer, and cream, if using. Stir until spinach wilts and squash and cheese are heated through. Serve hot with rice.