BAKED DELICATA SQUASH SALAD RECIPE

BAKED DELICATA SQUASH SALAD RECIPE

KITCHEN  CHARISMA SHAH

Baked Delicata Squash Salad Recipe Charisma Shah

INGREDIENTS (SERVES 8-10)

  1. 2 delicata squash (halved lengthwise, seeds removed, cut into 1/2 inch rounds)
  2. arugula
  3. pickled red onions (recipe here) 
  4. pumpkin seeds (toasted)
  5. 1/2 c grated parmesan cheese
  6. 3 tbs dill (finely chopped)
  7. 1 cup sour cream
  8. 1 tbs dijon mustard
  9. 2 tbs olive oil
  10. 1 tsp white vinegar
  11. 1/4 tsp salt
  12. 1/4 tsp ground black pepper
  13. 1/4 tsp cayenne pepper/red mirchi
  14. pinch of cinnamon
  15. 1 pomegranate

INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. Line a baking sheet with aluminum foil or a silicone mat.
  3. Lightly spray with oven cooking spray.  Set aside.
  4. Cut the squash in half lengthwise.  Remove the seeds.  
  5. Cut the squash into 1/2 inch rounds.  Place all rounds in ziplock bag.
  6. Toss in 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp sugar, cayenne pepper/red mirchi, cinnamon in the ziplock bag.
  7. Place on baking sheet in 1 layer (do not overlap).
  8. Bake for 30 minutes or until tender.  Remove and allow to cool.
  9. In a squirt bottle, mix dill, ground black pepper, salt, white vinegar, olive oil and dijon mustard.  Add water until desired salad dressing consistency is reached.  
  10. Create salad by placing a couple squash on a plate with arugula, toasted pumpkin seeds, pickled onions, parmesan, dill creme fraiche, and pomegranate seeds.  
MEATLESS MONDAYCharisma ShahSALAD, American, APPETIZERComment