Roasted Delicata Squash with Persimmons

Directions

1. 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.
2. 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.
3. In the same pan toast, roughly chop some hazelnuts and toast over medium heat until shades darker. Careful not to burn.
4. Wash the persimmons, cut into thin rounds from bottom to top, discard the top with the rough leaves.
5. 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).