Harvest-Roasted Delicata Squash

I vividly remember as a young child in school being served boiled, watery, butter-soaked squash and not liking it. Years later my mother began roasting squash and I completely changed my opinion of squash. In fact, I eagerly look forward to the end of summer when squash is bountiful and easy to find. Until now, I had never tried the delicata squash. Small with edible skin, the delicata squash is easy to cut and takes little time to roast. This delectable autumn salad is enhanced by the savory taste of the delicata squash.  You will fall in love with the combination of ingredients in this salad, so pretty with its autumnal colors. No doubt you will find yourself making Harvest-Roasted Delicata Squash often this fall.

                                               Harvest-Roasted Delicata Squash
                                                                adapted from
                                                        The Sprouted Kitchen
                                                               Bowl + Spoon
                                                                 Sarah Forte

Ingredients
2 1/2 pounds delicata squash
   (about 3 small squash)
2 1/2 tablespoons extra-virgin
   olive oil
1 tablespoon maple syrup
2 teaspoons soy sauce
2 tablespoons nutritional yeast
   (optional)
1/4 teaspoon cayenne pepper
1 small bunch Swiss chard
1 tablespoon apple cider vinegar
Sea salt and pepper
1/4 hazelnuts, chopped

Directions

Preheat oven to 375 degrees F and position rack to upper third. Line a large baking sheet with parchment or foil. Cut the squash in half lengthwise and scoop out the seeds. Slice the squash into 3/4-inch half circles. In a small bowl, mix together 1 1/2 tablespoons of the olive oil, the maple syrup, soy sauce, nutritional yeast, and cayenne. Pile the squash on a large rimmed baking sheet, pouring the dressing on top, and toss everything to coat. Spread the squash in an even layer, avoiding overlap. Roast the squash for 35 to 40 minutes, until the edges are browned.

Meanwhile, remove the thick ribs and stems from the chard. Chop the leaves finely  (you should have about to cups) and add them to a large mixing bowl. Drizzle the remaining olive oil, apple cider vinegar, a generous pinch of salt and pepper,  and toss everything to coat. Add the squash, while still warm, to the chard and mix to combine. The squash will gently warm up the chard, still leaving it pretty crisp. Season to taste with salt and pepper, top with the toasted hazelnuts, and serve.

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