Monday, October 25, 2010

RECIPE: Roasted Delicata Squash Salad

From Helen’s Recipes (
Serves 4

2 medium delicata squash
1/3 cup olive oil
½ tsp salt
1/8 tsp black pepper
8 cups mixed greens
½ cup dried cranberries
¼ cup pine nuts, toasted

2 tsp lemon juice
1 tsp balsamic vinegar
½ tsp Dijon mustard (opt.)
3 Tbsp. olive oil
Salt and pepper to taste

Make the squash
Place a rack into the bottom third of the oven. Preheat to 375F. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Do not peel. Cut the squash into cubes. Place the cubes in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes. Stir the squash and roast another 10-15 minutes or until very tender. Remove from oven and cool for about 15 minutes.

Make dressing
Mix lemon juice, vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt
and pepper.

Assemble the salad
Put the greens into a big bowl and toss with the dressing. Top with roasted squash, dried cranberries, and pine nuts.

Submitted by Lisa Bretherick

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