- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 270 cal
- 16g fat (2g sat)
- 0mg chol
- 140mg sodium
- 29g carb
- 5g fiber
- 12g sugars
- 6g protein
Ingredients
- 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
Directions
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.
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