- 2 delicata squash
- 1/2 onion, chopped
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 head of garlic
- 1 bunch kale, chopped
- 2 tablespoons balsamic vinegar
- 1/3 cup chopped toasted hazelnuts
Preheat oven to 425° F.
Seed and cut squash into 1/2-inch-thick slices. Toss squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.
Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.
Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.