Winter Squash with PersimmonS, Labneh, and Hazelnuts

HAZELNUTS, HAZELNUT OIL
Adapted from Food` 52
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INGREDIENTS​
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1 medium delicata or acorn squash
2 persimmons
1/4 cups lightly roasted hazelnuts, chopped
1/4 cup of labneh or feta cheese
3 tablespoons hazelnut oil
1/2 cup chopped kale 
1 clove garlic 
1/2 a small lemon
salt
pepper
3 sprigs of parsley (optional)
​Dash of sumac (optional)

INSTRUCTIONS

1. Preheat oven to 425° F.
2. Cut the squash in half and scrape out the seeds. Cut into 1/2 inch rounds or slices, leaving the peel on. 
3. Toss squash in hazelnut oil, salt, and pepper. Bake for 40 minutes on a baking tray, flipping half way through. 
4. Finely slice the kale stems, coarsely chop the leaves, and dice the garlic. Sauté stems in hazelnut oil, adding the leaves and garlic after 5 minutes. Once wilted, add a squeeze of lemon and salt. Remove kale from pan and place in a bowl. 
5. Place hazelnuts in the hot pan, toasting for 5 minutes, swirling occasionally. Remove from pan to cool. Coarsely chop. 
6. Slice the persimmons into rounds. 
7. Layer a serving plate with the squash, persimmons, and kale. Add dollops of labneh or sprinkles of feta, and sprinkle the top with hazelnuts. Garnish with parsley leaves and a sprinkle of sumac. 

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