Roasted Delicata Squash
This recipe is from the kitchen of Beth Jones, executive chef at Campus Club of the University of Minnesota. Beth loves to create dishes featuring fresh produce grown on the St. Paul campus’ student-run farm, Cornercopia.
For the dressing:
1 cup plain yogurt, preferably Greek
1/4 cup chopped cilantro
1/2 teaspoon freshly ground cumin
1 teaspoon freshly ground coriander
1 small clove garlic, crushed and minced
Pinch of salt and freshly ground pepper to taste
For the squash:
3 medium delicata squashes, seeded and cut into ½ inch thick half moons
3 tablespoons sunflower oil
1 teaspoon Aleppo chili flakes
For the pumpkin seeds:
2 teaspoons sunflower oil
1 medium red onion, cut into thin julienne strips
3/4 cup pumpkin seeds
1 small bunch kale or other greens, chopped (optional)
2 teaspoons maple syrup
Pinch of coarse sea salt
Preheat oven to 400. Mix dressing ingredients in a small bowl and set aside. Mix sunflower oil and chili flakes in a small bowl, and rub onto the delicata squash, coating the skin and cut sides. Roast for 15-20 minutes until just soft, and nicely caramelized.
Heat the oil in a large pan. Fry the red onion over medium heat until brown and slightly crisp. Add the pumpkin seeds and cook, while stirring, until they begin to pop. Optional: Add chopped kale and cook 2-5 minutes, until slightly wilted. Drizzle in the maple syrup and cook for 30 seconds. Sprinkle on the sea salt and remove from the heat. Place the cooked squash on a platter and drizzle with the dressing. Sprinkle with the pumpkin seed mixture and serve warm or at room temperature.
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