- 3 delicata squash
- 1/2 medium yellow onion, chopped
- 1 bulb garlic, paper removed and left in whole pieces
- 4 tablespoons high-heat cooking oil, divided
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 large bunch lacinato kale (also known as Tuscan, black or dino kale)
- 1/3 cup toasted hazelnuts, chopped
- 2 tablespoons balsamic vinegar
Preheat oven to 425° F.
Wash squash well, leaving skin on, trim off ends and cut in half lengthwise. Remove seeds using a spoon and discard. Cut squash into 1/4-inch-thick slices and place onto two baking sheets along with onion and garlic; drizzle with 2 tablespoons oil and 1/2 teaspoon each salt and pepper.
Make sure that vegetables are not overcrowded in the pan — this will allow them space to caramelize; overcrowding will lead to them steaming instead. Roast for 20 to 30 minutes until soft and lightly browned.
Cut a full bunch of kale into small pieces — stems and all. Toss with remaining oil and salt, massaging kale to ensure it is well coated. Roast kale for 8 to 10 minutes. Place hazelnuts in a dry pan and toast over medium-low heat.
Place garlic, squash mixture and kale in a bowl; add balsamic vinegar and toss lightly to coat. Add toasted nuts and serve. Excellent served warm or at room temperature. Sweet potatoes or yams are also an excellent substitute for the squash.
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