DELICATA SQUASH SALAD
Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.
Provided by Sonja Overhiser
Categories Salad
Time 30m
Number Of Ingredients 8
Steps:
- Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it's warm, about 5 to 10 minutes.)
- Make the Honey Mustard Dressing.
- Thinly slice the shallot. If needed, chop the pistachios.
- To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve.
Nutrition Facts : Calories 216 calories, Sugar 3.2 g, Sodium 55 mg, Fat 18.9 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 10.6 g, Fiber 2.7 g, Protein 4.8 g, Cholesterol 4.4 mg
SPICY ROASTED DELICATA SQUASH
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
- Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
- Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
- While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
- Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.
SPICED PEPITAS
Provided by Food Network
Time 17m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F.
- Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
- Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.
MAPLE-ROASTED DELICATA SQUASH WITH RED ONION
Provided by Leah Koenig
Categories Onion Side Thanksgiving Squash Maple Syrup Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
- Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.
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- With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch thick slices.
- Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
- Bake for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup. Return the pan to the oven and bake for 10 to 15 more minutes, or until the squash is tender and golden. Remove from the oven and set aside.
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