Sweet and simple squash is transformed with hearty roasted kale, a mustardy vinaigrette, and a crunchy topping.
1 tablespoon chopped fresh thyme leaves2 tablespoons finely grated Parmigiano-Reggiano2 tablespoons unsalted butter, melted½ teaspoon freshly ground black pepper, plus extra as neededAdjust oven rack to lowest position and preheat oven to 425°F .
In a small bowl, whisk together 1 tablespoon of olive oil, vinegar, thyme, and mustard until thoroughly combined, about 30 seconds. Set aside.In a second small bowl, combine hazelnuts, Parmigiano-Reggiano, and sage; set aside.Trim both ends of each delicata squash. Stand one squash up on its larger flat cut side, and use a chef’s knife to slice down lengthwise through the center of the squash, creating two even halves.
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