Directions

• Step 1

  Preheat the oven to 400°F. To prep the squash, scrub with a vegetable brush under running water. Then, split each squash in half lengthwise. Scoop out the seeds with a spoon or ice cream scoop.

• Step 2

  Place the flat side of one of the squash down onto a cutting board and slice into ½ -inch rings — the best part about Delicata squash is that you can eat the skin!

• Step 3

  Put the squash into a medium sized bowl and add the olive oil, salt and pepper. Use clean hands to toss the squash so each piece is coated. Transfer to a baking sheet (use parchment paper or a silpat for easy cleaning), then place in the oven for about 10 minutes.

• Step 4

  After ten minutes, the squash should be nicely browned. Flip gently with a spatula and continue roasting for another 10-15 minutes. When the squash is done, both sides will be golden brown and creamy inside. Remove from the oven and set aside.

• Step 5

  For the salad: Place greens into a large bowl. Pour a small amount of dressing — a tablespoon or so — over the greens and toss with tongs. The greens should be evenly coated, but not soggy. If the greens are still dry, add a little more dressing and toss again until the greens are evenly dressed.

• Step 6

  To serve: divide the greens evenly onto plates. Divide the squash rings evenly and arrange on top of the greens. Garnish with pistachios and currants. Season with sea salt and pepper to taste. Serve with hard-boiled eggs (2 per serving) if desired.