I love Delicata squash, but it is not easy to find at the grocery stores in our town. My first recipe incorporates the squash as a salad ingredient, still warm from the oven, although it will be equally tasty served cold. The second calls for Brussels sprouts, much more widely available. A super simple way to cook it, I hope you’ll give it a try.

ROASTED DELICATA SQUASH SALAD
(from the Bewitching Kitchen)

for the salad:
2 small Delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
olive oil, for drizzling
a handful of pepitas
3 cups baby spinach leaves
1 Granny Smith Apple, peeled, cored and diced
a handful of dried cranberries
salt and freshly ground black pepper

for the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
salt and freshly ground black pepper to taste

Toast the pepitas on a small pan with a smidgen of olive oil and a touch of salt. When fragrant, remove to a bowl and let them cool.

Heat the oven to 425°F and line a baking sheet with parchment paper. Place the squash on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and roast until the squash is golden brown on all sides, about 25 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

Assemble the salad: Combine the spinach, toasted pepitas, cranberries and apples. Add half the dressing, toss to coat well. Add the warm roasted squash, drizzle the leftover dressing, gently toss everything together, so that the spinach gets slightly wilted by the warm squash. Adjust seasoning if needed with salt and pepper. Serve right away.

ENJOY!

to print the recipe, click here

Comments: You can definitely roast the squash and just serve as a side dish for a nice dinner. I do not peel Delicate, the skin is tender enough that I don’t mind eating it. This was a hearty salad, that we enjoyed with roast chicken thighs.

And now, for a real super simple recipe that will go into our regular rotation.

CHEESY BRUSSELS SPROUTS

CHEESY ROASTED BRUSSELS SPROUTS

Cook whole sprouts in gently boiling salted water for 8 minutes.

Drain and place on paper towels to dry.

Cut each sprout in half.

Transfer to a bowl and coat them with olive oil, seasoning lightly with salt and pepper.

Line a baking sheet with aluminum foil, place the sprouts as a single layer, cut side down.

Roast at 425F for 15 minutes.

Add grated Parmigiano cheese all over and roast for another 15 minutes, or until the cheese is golden brown.

Keep an eye on it, you don’t want the cheese to burn.

.

to print, click here

Comments: This was a real nice way to get tender sprouts with no bitterness and the right amount of char. It may seem a bit fussy to cut them in half after cooking, but I think it was worth the small effort. If they are cut in half before simmering they do not retain the shape well and get a bit too mushy in the end. Of course, this is a matter of personal preference. See what works best for you…

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