Last fall It felt like spaghetti squash was the must-try trending gord, this fall, Delicata squash is crowding my feed and oven. This seasonal pairing Is a great way to enjoy the flavors of fall before all the squash is gone! —Meredith Schwartz
Medium delicata squash
Chopped and toasted hazelnuts
Labneh or feta cheese
Extra virgin olive oil
Sumac (optional garnish
Parsley (optional garnish)
In This Recipe
Preheat the oven to 425F. Cut the squash into 1/2 inch rounds from top to bottom, with a spoon scrape around the inside of the rings to remove the seeds and strings. Toss with the extra virgin olive oil, use more as needed to coat the bottom of baking tray lined with parchment paper. Bake for 20 minutes, once golden and browned in areas flip each ring and bake for another 15.
While that is baking sauté the kale in a nonstick skillet with a touch of extra virgin olive oil, once wilted and some leaves are crispy turn off the heat and squeeze with lemon and a twist of garlic salt. Remove the kale from the pan and keep in a small bowl for later.
In the same pan toast, roughly chop some hazelnuts and toast over medium heat until shades darker. Careful not to burn.
Wash the persimmons, cut into thin rounds from bottom to top, discard the top with the rough leaves.
Layer a plate with persimmons and squash rings, nestle in the kale. Sprinkle with hazelnuts. If using labneh place a few balls around the plate, sprinkle with feta chunks if going that route. Add a few parsley leaves and a dusting of sumac (optional).