I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 delicata squash (about 1 pound 8 ounces)
- 1 tablespoon pure maple syrup
- 5 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 1/3 cup raw pepitas
- 1/4 teaspoon hot smoked paprika
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 1 small clove garlic, grated
- 1 small head frisée, cut into bite-size pieces (4 ounces)
- 1 small head little gem lettuce, cut into bite-size pieces (4 ounces)
- 1 head Bibb lettuce, torn into bite-size pieces (5 ounces)
- 1/2 cup pomegranate seeds
- 1/3 cup goat cheese crumbles
Instructions
- Preheat the oven to 450 degrees F.
- Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
- While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
- Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
- Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 229 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 415 mg |
Reviews
Merhaba
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Dear ALEXANDRA UTTER, I love your Maple-Roasted Delicata Squash Salad with Spiced Pepita recipe, This dish looks like a work of art. Don’t miss out on the chance to upload your recipe to KHAL site and get valuable tips.
I ran out of maple syrup and didn’t have a pomegranate on hand so I substituted honey and cranberries for now for them. It was awesome! What a delicious salad! I love the dressing. I loved how the squash caramelized and had such flavor. The pepitas were so good as well as the added goat cheese. I plan to make it again soon!