A Farm Favorite
1-2 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-inch cubes. Toss cubed 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.