1 medium butternut squash (about 1½ pounds), cut crosswise into ½"-thick rounds and seeds removed (see notes)
6 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
½ pound lacinato kale, ribs removed and leaves cut crosswise into ¼"-thick pieces
1 tablespoon rice vinegar
¼ cup slivered almonds
¼ cup hazelnuts, roughly chopped
½ teaspoon mustard seeds
½ teaspoon dried chili flakes
¾ cup plain Greek yogurt
toasted sesame seeds (optional, for garnish)
Instructions
Preheat oven to 500 degrees with rack in lower position. Place butternut squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with 1 teaspoon salt and toss to coat. Spread squash in a single layer and bake for 15 minutes or until fork tender. Remove from the oven and set aside.
In a large bowl, combine the kale and rice vinegar. Set aside.
In a small sauce pan, combine the almonds, hazelnuts, mustard seeds, and remaining 4 tablespoons olive oil and 1 teaspoon salt. Cook over medium heat, stirring often, until nuts are lightly browned, about 3 minutes. Remove from heat and add chili flakes; stir to combine. Immediately pour mixture over the kale and toss to combine.
To serve, spread the yogurt on a serving platter and top with roasted squash, kale mixture and sesame seeds, if using.
Notes
I used a mix of butternut and honeynut squash.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/roasted-squash-with-kale-and-yogurt/