MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS
I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
- While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
- Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
- Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
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
DELICATA SQUASH SALAD
Steps:
- Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
ROASTED ACORN AND DELICATA SQUASH SALAD
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Provided by Amy Chaplin
Categories Side Bake Thanksgiving Squash Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
- Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
- Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
- Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
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ROASTED DELICATA SQUASH SALAD - TWO PEAS & THEIR POD
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5/5 (1)Total Time 35 minsCategory SaladCalories 337 per serving
- 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.
29 DELICATA SQUASH RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 6 mins
- Warm Winter Vegetable Salad With Halloumi. In this salad, delicata squash, cabbage, and red onion get tossed in a garlicky dressing before roasting with pita bread and chunks of cheese.
- Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce. Looking for delicata squash recipes for Thanksgiving? This one's a winner, thanks to the sweet-and-sour cranberry sauce that's drizzled over the roasted squash and sweet potatoes.
- Black Lentil and Harissa-Roasted Veggie Bowl. Harissa plays double duty in this bowl, acting as a marinade for the sweet potatoes and as a dressing for the lentils.
- Autumn Kale Salad. The orange-colored squash and sweet golden raisins are a beautiful contrast to the dark, earthy kale and roasted garlic dressing. We like to think of this salad as fall in a bowl.
- Cheesy Delicata Squash and Kale Casserole. This recipe is simple: Thinly slice squash and kale (and layer it with plenty of ricotta cheese) to make a hearty lasagna-like casserole that's perfect for winter.
- Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta. We highly recommend throwing some veggies around your chicken as it roasts. The sizzling schmaltz is perfect for cooking squash and onions—and imparting them with tons of flavor.
- Miso-Harissa Delicata Squash and Brussels Sprouts Salad. In this recipe, perfectly charred squash and Brussels sprouts get tossed in a spicy miso-harissa dressing.
- Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt. We love the wintry combination of delicata squash, mushrooms, and onions in this grain bowl, but you can use any roasted vegetables you like.
- Winter Squash Frittata. In this frittata, the eggs cook over a low flame as the curds get folded over themselves again (and again), creating soft layers before finishing in the oven.
- Ancho Chile Pork Tenderloin With Brussels Sprouts and Squash. You'll use a sweet and zesty spice blend to flavor both the pork and the roasted vegetables in this sheet-pan dinner.
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