Makes 6 servings.

1 Red Dog delicata squash
1 bunch Red Dog broccolini
2 Tbsp olive oil (or avocado oil)
1 tsp kosher salt
½ tsp black pepper
28 g (¼ cup) sliced almonds
370 g (1 ½ cup) romesco sauce (or your favorite tomato sauce)
Optional: Flaky sea salt, to finish

Preheat and Prepare: Preheat the oven to 400° F. Line a baking sheet with parchment paper and reserve to the side.

Prep the Squash: Trim both ends of the delicata squash, discard them, and slice the squash in half lengthwise. Remove the seeds with a spoon and slice the remaining squash into equal half-moons about ¼ inch wide.

Roast the Squash: Spread the squash evenly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Roast for 20 minutes.

Add Broccolini: Remove the pan from the oven and, using a spatula, scoot the squash to one side of the pan. Place the broccolini on the other side, drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining ½ tso salt and ¼ teaspoon pepper. Roast for an additional 20 minutes until the broccolini is crisp-tender and the squash is lightly golden.

Toast Almonds: While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 4-5 minutes until fragrant and golden. Do not abandon the nuts while cooking them, they burn quickly! Transfer them to a bowl to prevent further cooking.

Assemble: Spread the romesco sauce on a platter. Arrange the roasted delicata squash and broccolini on top. Sprinkle with toasted almonds, flaky sea salt, and a dash of black pepper.

Serve: Serve as a side dish with your preferred choice of protein like chicken, steak, pork, or fish for dinner or pair with a loaf of crusty bread as a stunning appetizer.