I know it’s December and that winter is rapidly descending upon us, but the unseasonably warm temperatures here have tricked my mind into thinking that it is still mid-fall.
Which means that my obsession with squash is still acceptable! (yay!)
Plus, aren’t they called “winter” squashes?
Anyway, since it feels like fall today, I decided to share a recipe that uses a squash that I wasn’t very familiar with at the start of the season – delicata squash. It is a super cute squash that has a delicate skin that you can actually eat after it’s been cooked! I had never used it before, but after seeing a bunch of bloggers using it this year, I picked up a couple at the farmer’s market to try out.
After debating on what I wanted to do with it, I decided on cooking it the way that makes ALL vegetables taste divine – I roasted it. Oh and then tossed it into a maple-mustard vinaigrette. And it couldn’t have been more simple or delicious.
It starts with the delicata squash.
Look how pretty!!
I cut it open…
… and saw that it looked like every other hard squash you can buy. I scraped out the seeds and sliced the squash into ½-inch half-moons.
Then spread the squash slices onto a greased rimmed cookie sheet.
Random kitchen note – I love these rimmed baking sheets (also called jelly roll pans or sheet pans). They are much more versatile than the flat cookie sheets because you can do so many things with them… bake cookies, roast vegetables, broil salmon, flash freeze crab cakes, etc., etc., etc. Invest in a couple! End of random thought.
Back to squash-ville!
I drizzled on some olive oil and then sprinkled on some salt and pepper and tossed everything together with my clean hands. I then arranged all the squash into a single, even layer and popped the cookie sheet into a preheated 400 degree oven.
I baked the squash for about 20-25 minutes, flipping the squash over halfway through cooking. You’re looking for tender squash plus golden brown goodness!
While the squash is roasting, it is a great time to whip up the dressing. I love to whip up salad dressings in a mason jar or a Tupperware container… you’ll see why in a minute.
It starts with some olive oil.
And then add in some maple syrup… the real kind, not the fake pancake stuff.
Some Dijon mustard.
And some red wine vinegar (it needs a kick of acidity).
Then finish it with some salt and pepper!
Put the lid on the jar and shake vigorously.
Tada! Salad dressing that is perfectly emulsified without having to dirty a bowl and fork… plus if you have any leftover, you can screw the lid back on to the jar and pop the dressing into the fridge. And did I mention limited clean up?
When the squash is perfectly roasted, pull it out of the oven.
And place it into a large bowl.
Drizzle on the dressing and gently toss to coat.
Yum!
A perfect end to squash season.
What has been your favorite squash recipe this year? Let me know!
Your squash obsessed friend,
C
- 1 medium-sized delicata squash
- 1½ tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (not pancake syrup!)
- 1½ teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat your oven to 400 degrees. Lightly grease a rimmed cookie sheet with cooking spray.
- Cut the delicata squash in half length-wise and scoop out the seeds using a spoon. Slice the squash into ½-inch half-moons and place onto the cookie sheet. Drizzle the olive oil and sprinkle on the salt and pepper – toss with your clean hands to coat and spread the squash out into a single layer.
- Pop the cookie sheet into the oven and bake the squash for 20-25 minutes, flipping the squash over halfway through cooking.
- While the squash is roasting, make the dressing. In a jar with a tight-fitting lid, combine all dressing ingredients. Place the lid on the jar and shake vigorously to combine.
- When the squash is roasted, transfer the squash to a large bowl and pour over the dressing. Toss gently to coat.
- Serve immediately!
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