My lunch this week was all about the squash: butternut squash ravioli, butternut squash and chocolate chip muffins (link here), and Delicata squash salad.
The Delicata squash was from my autumn stash. I came to love Delicata even more than other winter squash when I learned it could be eaten peel and all. It requires minimal effort to cook – just slice, de-seed and roast with a bit of olive oil. Delicata is also incredibly photogenic, as demonstrated here:
And here:
The Delicata squash rings for the salad went into the oven at 350 degrees, were drizzled with a little olive oil, and cooked about 20 minutes. I flipped them over half way through.
This salad includes cranberries, a seasonal fruit that I don’t often see included raw; however, sliced thinly, these give the salad a lovely tart and crisp bite.
Midwinter Delicata Squash and Greens Salad
Serves 1 – but could easily be adapted for multiple hungry salad lovers
1 good handful salad greens or spinach
About 6 cranberries, sliced
About 8 hazelnuts
2 or 3 roasted Delicata squash rings
Pinch of salt
A few grinds of black pepper
1 or 2 tablespoons Champagne Vinegar Dressing (below)
Place greens on a plate or in a bowl and layer the cranberries, hazelnuts and squash on top. Drizzle with dressing and salt and pepper to taste.
Champagne Vinegar Dressing
¼ Champagne Vinegar
½ cup olive oil
1 tablespoon stone ground mustard
Pinch of salt and a pinch of fresh ground pepper
Put all ingredients in a small jar, cover with a tight-fitting lid and shake vigorously.
