Preheat the oven to 375°F (190°C) and line a large baking sheet with a silicone baking mat or parchment paper.

Rinse the delicata squash (no need to peel, the skin is edible). Cut it in half lengthways, then across the middle, and scoop out and discard the seeds with a spoon.

Slice each quarter into half-moons about ½ inch (1 cm) thick and spread them out in a single layer on the baking sheet. Drizzle with the olive oil, season with salt, pepper and paprika, and toss to coat. Roast for 10 minutes.

Remove the pan from the oven and scatter the chopped kale over the squash. Return it to the oven for 5 minutes.

Take the pan out again, toss the squash and kale together, and sprinkle the pecan halves over the top. Roast for another 3-5 minutes, until the kale is crispy at the edges and the pecans are lightly toasted.

Meanwhile, whisk the extra virgin olive oil, Dijon mustard and lemon juice together in a small bowl with a pinch of salt and pepper.

Transfer the vegetables to a serving bowl, pour the vinaigrette over and toss gently. Serve warm.