Roasted Delicata Squash Salad With Warm Pickled Onion Dressing

INGREDIENTS:

• 2 medium delicata squash

• 3 tablespoons extra-virgin olive oil, divided

• 1 1/4 teaspoon coarse kosher salt

• 1/2 teaspoon freshly ground pepper, divided

• 3 tablespoons red wine vinegar

• 2 teaspoons honey (or use agave to make it vegan)

• 1/4 teaspoon caraway seed

• 1/4 cup minced red onion

• 2 cups shredded cabbage

• 1 large apple, finely diced

• 1/2 cup chopped celery hearts (preferably with leaves)

• 1/2 cup chopped toasted walnuts

• 2 tablespoons Italian parsley, cut into strips (optional)

PREPARATION:

1. Preheat oven to 400°F.

2. Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

3. Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

4. Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

Roasted Delicata Squash, Pomegranate and Arugula Salad

INGREDIENTS:

Salad:

• 2 medium delicata squash, around 1 and ¼ pounds total

• 1 tablespoon olive oil

• Fine grain sea salt

• 4 heaping cups arugula (or mixed baby greens)

• ⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)

• ⅓ cup raw pepitas (or pecans)

• 3 to 4 ounces feta cheese, crumbled

Maple-balsamic vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon real maple syrup

• ½ teaspoon Dijon mustard

• freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. 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. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.

2. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.

3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.

4. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

Creamy Delicata Squash Pasta with Crispy Sage

INGREDIENTS:

• 1 tablespoon ghee

• 1 small onion, minced

• 1 clove garlic, minced

• 1 small delicata squash, peeled, deseeded, halved and sliced

• 1/4 cup white wine

• 1/4 cup vegetable stock

• 1/4 cup heavy cream

• Salt and black pepper

• 1 teaspoon fresh thyme

• 1 teaspoon freshly chopped sage

• 4 ounces pasta, cooked according to package directions

• Crispy sage, optional for garnish

• Parmesan cheese, optional for garnish

PREPARATION:

• Heat ghee in a large sauté pan and add onion and garlic. Cook over low heat until they start to caramelize, then add the squash slices. Cook for about 5-10 minutes, or until squash is tender, then remove half of the cooked squash from the pan and set aside. 

• Deglaze the pan with the wine and stock and cook until you are able to mash to squash with the back of a fork. Add cream, and season with salt, pepper, thyme and sage. Mash the squash with a fork until a somewhat smooth sauce has formed. 

• Add the cooked pasta and reserved squash to pan and stir to combine. Add a bit of stock or some of the pasta water if needed to help sauce come together.

• Garnish with crispy sage and Parmesan cheese, if desired. To crisp the sage, heat a bit of olive oil in a small sauté pan over medium heat. Add the sage leaves and cook for about 10 seconds, or until the leaves crisp up.

Parmesan Crusted Roasted Delicata Squash

INGREDIENTS:

• cooking spray

• 1 delicata squash, about 14 oz, washed and dried

• 1 tablespoon olive oil

• 1 garlic clove, crushed

• 1/4 teaspoon kosher salt

• black pepper, to taste

• 1/4 cup fresh grated parmesan

• 2 tablespoons finely chopped parsley

• 1 teaspoon finely chopped fresh thyme

• 1/2 teaspoon lemon zest

PREPARATION:

1. Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

2. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

3. In a small bowl combine the parmesan, parsley, thyme and lemon zest.

4. Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

5. Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

6. Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Miso-Harissa Delicata Squash and Brussels Sprouts Salad

INGREDIENTS:

• 1/2 pound Brussels sprouts, trimmed

• 1-pound delicata squash

• 1/4 cup extra-virgin olive oil

• 1/4 cup white miso

• 1 tablespoon harissa paste

• 2 teaspoons honey

• 3 tablespoons unseasoned rice vinegar

• 1/4 cup toasted almonds, roughly chopped

• Minced cilantro for serving

PREPARATION:

1. Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.

2. In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.

3. While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they’re cool enough to handle, roughly chop them.

4. Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.

TIP: Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.