This year Jake and I joined our first CSA or Farmshare and have picked up fresh, locally grown, organic vegetables once a week since June. (It’s Farm Direct Coop for any of you who are in the Boston area and are interested.) It’s been fun getting vegetables we don’t normally purchase like kohlrabi (which we now LOVE!), bok choy, and pointy cabbage. It gives me an opportunity to scour pinterest to find out what do do with them!
Last week it was this guy that was a mystery to me.
It’s a delicta squash or a winter squash. I had to google it to figure it out and read that it’s a lot like butternut squash, but with a thinner skin that you actually don’t even need to peel. Just give it a good wash and it’ll soften along with the flesh. So off to pinterest I went to see what I wanted to try to do with it and I came across this receipe by Hungry Healthy Girl for her Autumn Harvest Salad.
Looks amazing, right? She does a great job of talking through the recipe, so I won’t really do that, but I did want to share some switches I made that made this a scrumptious and healthy dinner last night!
As promised the squash was super easy to cut and clean. I chose to cut it into slices rather than cubes since it looked so pretty.
I tossed the slices with olive oil, salt, and cinnamon and popped them into the oven for 30 minutes, turning them once.
While those were roasting, I put some onions on to caramelize and gathered my other salad fixin’s. Instead of romaine I used arugula and also added pear slices, dried cranberries and a sprinkle of goat cheese.
Everything is better with goat cheese! A loaf of bread and goat cheese could sustain me for life, I swear. I also made the maple dressing she suggested with it, but used Dijon mustard instead of spicy mustard. Since I did so, I found I needed to add about a tablespoon more maple syrup to cut the tangy-ness of the Dijon and then it was perfect.
Seriously, this salad was so good! The warm vegetables wilted the arugula just a bit and it was full of warm fall flavors that just hit the spot after a few rainy days here. I packed up the extra roasted vegetables separately so will get to enjoy another warm salad tonight! Honestly, it’s such a gorgeous blend of colors that this would be wonderful at Thanksgiving as well. It’s such a pretty salad, isn’t it?
Ever try a delicta squash? Have any favorite fall recipes that are a must have?