roasted squash with chard and hazelnuts
This happens every fall: we start a collection of winter squash of all colors, shapes, and sizes. I try not to discriminate, but I am particularly fond of delicata squash because they’re easy to work with. They have a thin and edible skin, so peeling isn’t necessary. Just cut in half lengthwise, scoop out the seeds, cut into 1/2-inch pieces, toss with olive oil, salt, pepper, and herbs (I had sage, thyme, and savory), and roast in a 425-degree oven for 20 minutes or so. While that was happening, I sauteed some chard with garlic. In went the roasted squash with some hazelnuts and a tiny drizzle of apple cider vinegar. Tasty and really good for you.
