Peel your winter squash? Not every squash, not every time. Here, we simply seeded, sliced, and baked acorn and delicata squash — the skins roasted up soft and edible. We layered them with aged goat cheese, wheat berries, toasted pumpkin seeds, mustard leaves, and a puckery vinaigrette to make a hearty salad. Serve it as a light lunch or an elegant side, and pair it with @flowerswinery rosé: its bursts of fresh citrus and stone fruit complement the tangy dressing. (On special through 11/24/22.) Recipe link in profile.