I have been coming across quite a few recipes for Delicata Squash on Pinterest lately. I’d never heard of it before needless to say ever seen it. Last week I found a really pretty looking one at the grocery store. I did some research and learned that it has a short baking time and doesn’t need to be peeled. And, when choosing your squash you should look for one that is heavy for it’s size. Perfect for a quick after work meal or a lazy Fall weekend.
I don’t really have a recipe per say, but I can share with you what I did and you can take it from there. I know this sounds weird, but it has a sweet nutty flavor and tastes a bit like chicken.
I preheated my oven to 200C and lined a baking sheet with parchment paper. I then washed my squash, cut off the ends, cut it in half lengthwise, removed the seeds (obviously saving some to dry and plant in my garden in the Spring should it taste good), and then cut each half into thin slices. I threw them all in a pile on the baking sheet and drizzled them with olive oil, gave them a toss with my hands, and then spread them out in a single layer. I put the sheet in the oven, set a timer for 20 minutes, and then started working on the other parts of the salad.
Now I made this salad as a main dish which gave me 2 servings, however if you make it as a side dish you can easily get 4-6 servings out of it.
To make the salad chop about 6 leaves of endivine lettuce into thin strips, slice about 1/3 of a cucumber, slice 2 radishes into thin rounds, and chop 1 avocado. Now you can arrange the salad either in a large bowl or plate or in individual portions as you wish.
In a small pan, mix together about 1/4 Cup sunflower seeds, 2 tablespoons pumpkin seeds, 1 tablespoon cedar nuts (or pine nuts), and 1 teaspoon flax seeds. Heat the pan over medium low heat to slowly release the roast aromas of the seeds. Make sure to mix them up every few minutes so that they evenly roast. Once they start to turn golden in color and a large pinch of salt, mix it up, and remove from heat.
For the creamy sesame dressing, I squeezed the juice of half a lemon into a tall container, added about 1/4 cup of tahini, 2 large pinches of salt, and about 1/4 cup of water and puréed it into a nice creamy consistency with my wand mixer. Taste and adjust the flavor to your liking.
At this point the squash should be done. Remove it from the oven and let it cool slightly. Sprinkle it with salt and some freshly ground pepper. Top the salad(s) with dressing, squash, a mild mixture or green and kalamata olives as well as roasted seeds.
Enjoy this salad after a long day of work or, as I did, after a long day of canning and preserving.