Roasted Delicata Squash Salad
Ashley Rodriguez is serving up the ultimate side dish: roasted delicata squash salad from her cookbook Let’s Stay In.
When it comes to squash, delicata is her favorite: “It has a sweet and nutty flavor, and requires very little fussing, which is quite uncommon when working with squash,” Rodriguez said. “The thin skin crisps up when roasted and is completely edible, and it actually adds a lovely texture set against the soft, sweet squash.”
Make it all sweater season long and add it to the holiday table. It’s a fresh, vibrant contrast to dishes laden with cream and butter.
2 large delicata squash, halved, seeded and cut into ½-inch moons
¼ cup extra-virgin olive oil, divided
1 teaspoon sea salt
1 small red onion, thinly sliced
½ cup crumbled feta cheese
1 avocado, pitted, peeled and thinly sliced
½ cup mint leaves
Zest and juice of 1 lime
¼ cup pomegranate seeds
Flaky salt, for serving
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Arrange the cut delicata on the prepared sheet pan and add 2 tablespoons of the olive oil and the sea salt to the squash. Toss well to coat. Roast until crisp and nearly charred in parts, 30 to 40 minutes.
3. Let the squash cool a bit before adding half to your serving platter. Layer on the onion, feta, avocado, mint, lime zest and juice, and pomegranate seeds. Repeat the layering until all ingredients have been used. Finish with the flaky salt and the remaining two tablespoons olive oil.