Recipes

Preheat oven 425 degrees.

Cut squash in half lengthwise, then scoop out seeds. Cut crosswise into ½-inch thick half moons. Toss with onion, 1 Tbsp oil and sea salt in large bowl. Spread in even layer on baking sheet.

Roast 30 minutes, stirring once or twice, until tender and beginning to brown. Remove from oven and let cool.

Meanwhile, roughly chop almonds and spread on small baking sheet. Roast in oven until beginning to smell nutty; then remove and let cool.

In small bowl, whisk together 2 Tbsp olive oil, mustard, lemon juice, and garlic. Season with salt and pepper. Toss greens with dressing; and plate. Top with roasted squash, grapes, and almonds.