1/2acorn squashcooked, removed from skin, and sliced
1/2bagfrozen cauliflower ricecooked
4leavesKalesliced into ribbons
1watermelon radishcut into triangles
1/4cupoil cured black olives
extra virgin olive oil
flakey sea salt
black pepperfreshly ground
Preheat oven to 400. Prepare the delicata and acorn squashes. For the delicata (skin on!) cut off the top, and scoop out the seeds, and slice into rings. Place the rings on the baking sheet and add a little olive oil and salt. Cut your acorn squash in half, scoop out the seeds, and place alongside your delicata rings, dousing with olive oil. After 20 minutes, flip acorn squash over, remove the delicata from the sheet, and return the acorn squash only to the oven for another 20-25 minutes.
Place a few tablespoons of EVOO (extra virgin olive oil) in a frying pan, and cook the cauliflower rice until browned, about 15 minutes.
In a bowl, place the cauliflower rice, kale, squashes, olives, radishes, and then serve with microgreens and hazelnuts sprinkled on top. Add a dollop of olive oil, flakey sea salt, and freshly ground black pepper.