Roasted Delicata Squash Salad with Apples and Onions
I have recently found a new squash and I am in love. It is called a delicata squash! They are so easy and taste amazing! You cut it in half and core out the seeds like a spaghetti squash, but then you can slice it into half moons and roast! You can eat the skins!!! They become crispy once cooked and the squash takes on this amazing chestnut taste.
I created a warm chestnut salad with apples and onions. Not only is this healthy, it is FULL OF FLAVOR! Great side dish for a large crowd and would be a perfect side for Thanksgiving too. I prefer the dish served hot, but ti also tastes good cold. You don't need excess fat and cream to have food taste amazing...this dish will prove that.
Serves: 8-10 (As a Side)
3 Delicate Squash- cut in half, cored and then cut into 1/3 inch slices
1/2 tsp Ground Sage
1/4 tsp Ground Thyme
1 tsp Ground Ginger
1 tsp Salt
3 tbsp Extra Virgin Olive Oil
A Few Cranks of Fresh Black Pepper
1 Medium Red Onion - thinly sliced and then cut in half again
3 Small Honey Crisps - thinly sliced and then cut in half again
1/4 cup EVOO
1/4 cup Apple Cider Vinegar
1/2 tbsp Dijon
1/2 tbsp Honey
1. Using a large bowl, combine your cut squash, olive oil, ground sage, ground thyme, ground ginger, salt and pepper. Mix thoroughly and then evenly distribute the squash on a sheet tray.
2. Preheat the oven to 375, but throw the squash in the oven at 100 degrees while preheating. Cook for 40-45 minutes or until the squash are tender.
3. While the squash are cooking, put your cut onions and apples in a large bowl that you will use to serve on the table. Also, make your dressing in a small bowl and reserve for later.
4. When the squash are finished cooking, add to the bowl with the apples and onions and add your dressing on top. Mix thoroughly and serve immediately! Although I prefer it served hot, it also tastes good served cold.