This month for our Cooking With What’s Fresh section, Sara and Ed from Squash Blossom Farm share a delicious Delicata squash recipe. This fall staple is in season now. Delicata squash is tender and sweet with a rich, nutty flavor. Roasting the squash perfectly highlights its delicious taste and edible skin! Find a farm that grows squash and other vegetables here.
Ingredients
- 1 delicata squash
- 1 Tbp olive oil
- Salt and Pepper
- 4 cups salad greens
- 1 cup pomegranate arils
- 1/3 cup dried cranberries
- 1/3 cup raw pistachios of pumpkin seeds
- ¼ red onion thinly sliced
- 3-4 oz. Feta cheese crumbled
Dressing
- 4 Tbs olive oil
- 2 Tbs balsamic vinegar
- ½ tsp honey
- Salt and pepper
Instructions
Preheat oven to 425 degrees F. Slice the squash lengthwise and use a spoon to scoop out seeds, then cut into ½” inch moons. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt, toss. 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 or pumpkin seeds, 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. Toss greens with enough dressing to lightly coat the leaves, then top with squash and other ingredients. Serve immediately. Enjoy this delicious delicata squash recipe!