Description
Delicata squash, nicknamed Bohemian squash caramelizes beautifully when roasted, and fanned atop a bed of greens in an autumn salad.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 medium delicata squash, halved lengthwise and seeded
- 6 ounces mesclun and arugula mix
- 1 Golden Delicious apple, cored and sliced into thin semi circles
- 1/4 cup chopped walnuts, toasted
- 1/4 cup Parmigiano Reggiano cheese, shaved (we use a potato peeler)
- salt and pepper
Apple Cider Vinaigrette
- 2 Tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the delicata squash into 1/2-inch thick semi circles.
- Toss the squash with the olive oil, salt and pepper, and spread onto a lined baking sheet.
- Roast until fork tender and caramelized, about 15-17 minutes.
- Meanwhile, whisk the vinaigrette ingredients together in a small bowl and set aside.
- On a flat platter, lay out the mesclun mix and sprinkle with sliced apples and walnuts.
- Arrange the warm squash on top, scatter the Parmigiano Reggiano shavings, and a light drizzle of the Apple Cider Vinaigrette.
- Prep Time: 15 mins
- Cook Time: 20 mins