Roasted Delicata Squash with Parmesan and Thyme

-Preheat oven to 400 degrees.

-Cut 1 large delicata squash in half, then scoop the seeds out.

-Lay cut side down on a cutting board, then cut into ¼ inch thick half-moon shaped pieces.

-Toss squash slices in a large bowl with the following:

2 TBS extra virgin olive oil

¼ cup freshly grated Parmesan cheese

Some fresh or dried thyme

¼ tsp sea salt and fresh pepper to taste

-Spread the slices on a baking sheet.

-Roast until golden brown and tender, about 25 to 30 minutes.


Mustard Greens, Roasted Squash and Toasted Hazelnuts

-Place racks in top and bottom thirds of oven; preheat to 400°F.

-Line a rimmed baking sheet with foil.

-Peel, de-seed and chop 1 delicata squash into ¾ inch cubes.

-Toss squash with 2 TBS olive oil in a medium bowl; season to taste with salt and pepper.

-Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18–20 minutes.

-Meanwhile, spread out 1 cup whole hazelnuts on a baking sheet and toast in oven until beginning to turn golden brown, 7-9 minutes. Let cool on sheet.

-Chop the hazelnut nuts and place them in a small bowl.

-Whisk in 1/3 cup olive oil½ cup hazelnut oil, ½ cup sherry vinegar and 2 tsp sugar.

-Season vinaigrette to taste with salt and pepper.

-Take the stems off of 1 bunch of mustard greens and chop the leaves into thin strips.

-Place roasted squash and mustard greens in a large bowl; toss to combine.

-Drizzle vinaigrette over and season with salt and pepper; toss to coat.

Lentils with Roasted Delicata Squash and Walnuts

-Preheat your oven to 425.

-Peel, halve and scoop the seeds out of 1 delicata squash.

-Cut the squash into ½ inch pieces.

-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.

-Bake 20 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes

until walnuts are toasted and squash is tender.

-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.

-Drain lentils and transfer to a bowl.

-Add squash mixture to lentils, along with 3 TBS fresh parsley and fresh lime juice to taste.

-Toss until well combined.

-Top with yogurt and serve with basmati rice.