Delicata Squash Autumn Salad
All squashes are wonderful, but thin-skinned delicata has a special place in our hearts for its gentle, nutty flavor and sheer ease of use. No need to peel these babies — just slice and bake!
Yield: All recipes serve 2 people
Chef Notes: Any salty, crumbly cheese is a good sub for the cotija. Feta or your favorite blue cheese would both be great here!
To up the protein quotient, feel free to add in some shredded roasted chicken, white beans, or quinoa.
Components
Roast Squash
Salad Greens
Apples
Cotija Cheese
Pepitas
Lime Vinaigrette
Mise
Lightly oil a half sheet pan and place it on an oven rack set in the middle position. Preheat the oven to 425°F.
Cut the delicata squash in half lengthwise, scooping out the seeds, and slice the squash halves crosswise into ½-inch half-moons. In a large bowl, mix the squash with the olive oil, cumin, smoked paprika, and salt. Remove the hot baking sheet from the oven and spread out the squash onto it.
Return the pan to the oven and roast undisturbed for 20 minutes. Remove the pan from the oven and flip over each squash slice. Roast the squash for 8 to 10 more minutes, or until the squash is caramelized in spots and fork-tender.
Transfer the squash back to the large bowl and let cool for 10 minutes.
Make the vinaigrette by whisking (or shaking in a Mason jar) lime zest and juice, 1 clove grated garlic, 3 T olive oil, 1 t honey and ¼ t salt.
Finish
Combine the squash with the apple, arugula, Cotija, and pepitas in a mixing bowl.
Toss with two tablespoons of the vinaigrette, then taste and add more vinaigrette if necessary.
For the prettiest presentation, pile the salad onto a platter.
Finish off the salad with a few good grinds of pepper and garnish with more pepitas if you like.