-Preheat your oven to 350 degrees.

-Peel 1 butternut or delicata squash and then scrape out the seeds and cut into 1 inch chunks.

-Place squash on a parchment-lined baking sheet.

-Drizzle with 2 TBS extra virgin olive oil, and sprinkle with sea salt and pepper; toss well.

-Roast until golden brown, tossing halfway through, about 45 minutes in all.

-In a large salad bowl, combine the following:

The juice from 1 fresh lemon

3 TBS extra virgin olive oil

½ tsp salt and a pinch of pepper

-Tear the stems out of 1 bunch of kale.

-Cut the leaves crosswise into 3/4-inch ribbons and add to salad bowl.

-Toss kale with dressing, squeezing until leaves are soft.

-Let stand for at least 30 minutes.

-Chop ½ cup hazelnuts then toast on the stovetop or in the oven until lightly brown. Watch carefully so they don’t burn.

-After salad has sat for 30 minutes, add the roasted squash and nuts, along with ½ cup aged goat cheese.

-Toss well to combine and serve.