I’m a big fan of butternut squash; and by butternut squash I mean a box of pre-peeled and cubed butternut squash because those things are BEASTS to cut. If you’re anything like me, get excited about butternut’s easier-to-cut younger cousin, delicata!
Delicata squash has a thin, edible skin which means less work to prep and more phytonutrients to consume. To prepare, simply cut the squash in half, scrape out the seeds and pulp (the seeds can be cleaned and roasted, just like pumpkin seeds), chop into your preferred size, drizzle with some oil and place in the oven to cook. The squash is especially delicious when browned, so spread it thinly on a baking sheet being sure as much of the squash is touching the pan as possible. As the name suggests, the squash is delicate so handle with care and flip occasionally during cooking so the sides brown evenly.
Using the delicata squash that came in my produce box from Luke’s Local as my inspiration, I set out to create a seasonal salad that felt special enough to take to an annual Christmas dinner with dear friends. Some roasted Brussels sprouts and shallots fit the seasonal bill and a sprinkling of pomegranate seeds added just the right amount of festive flair – a Christmas salad was born!
- 2 delicata squash, seeds removed and cut into ¼ inch slices
- 8 oz. Brussels sprouts, ends trimmed and halved
- 2 shallots, thinly sliced
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. freshly squeezed orange juice
- ¼ tsp. cinnamon
- Sea salt
- freshly ground black pepper
- ½ cup pomegranate seeds
- Preheat oven to 400 degrees.
- Toss cut squash, Brussels sprouts and shallots with olive oil, orange juice, salt, pepper, and cinnamon and spread in a thin layer on 2 baking sheets.
- Roast vegetables in oven for about 20-30 minutes or until tender, tossing every 10 minutes to ensure even browning.
- Remove from oven and transfer to a serving dish. Sprinkle with pomegranate seeds and serve warm.