Ingredients: FOR THE CARAMELIZED ONIONS: 2 tbsp olive oil 4 medium sweet onions, halved and then sliced kosher salt juice of 1 lemon FOR THE SQUASH: 2 medium-sized delicata squash, halved and seeds scraped (I like to use a grapefruit spoon), then cut into about 1/2-inch half moons 1/4 cup olive oil 1/4 cup white miso paste (I love love LOVE this soy-free chickpea miso) 1 tbsp harissa paste TO ASSEMBLE: 1/3 cup Marcona almonds 2-3 tbsp roughly chopped chives Directions: FOR THE CARAMELIZED ONIONS: Heat the oil in a medium-sized skillet over medium heat. Add in the onions and a pinch of salt. Cook for 40 minutes to an hour, stirring occasionally, and lowering the heat the low if needed, until the onions are golden-brown, reduced to less than 1/4 of their original mass, and caramelized. Add in the lemon juice and stir up any browned bits on the bottom of the pan. FOR THE SQUASH: Meanwhile, preheat your oven to 400 degrees. In a large bowl, mix together the olive oil, miso, and harissa. (Here I like to remove 1 tablespoon of the mixture to reserve in case I want more dressing on the final salad. Sometimes I end up adding it back in, sometimes I don't). Add in the squash, toss to coat, and spread the squash out on a large baking sheet. Cook for 15 minutes flip the squash (or just shake 'em around), then cook for another 15-20 minutes. TO ASSEMBLE: In a large bowl, carefully toss together the squash, onions, almonds, and chives (and the reserved dressing if you want). Top with additional chives, if desired. Serve warm or at room temperature.