Roasted Delicata Squash Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When fall comes around, pumpkin and butternut always seem to steal the spotlight from the other squash. This simple and elegant dish puts the sweet delicata squash front and center and pairs it with pumpkin seeds and ricotta salata. Ingredients:
1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings |
2 tablespoons olive oil, plus more for brushing squash |
4 ounces spinach, washed, dried, and torn into bite-size pieces (about 7 cups) |
1 large shallot, sliced 1/4 inch thick |
2 tablespoons sherry vinegar |
1/3 cup roasted and salted pumpkin seeds |
2 ounces shaved ricotta salata |
saba for drizzling (optional) |
Directions:
1. Heat oven to 400°F. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash is blistery and brown and a toothpick inserted into the flesh meets little resistance, about 15 minutes. Meanwhile transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the refrigerator.
2. Once squash is almost ready, heat remaining 2 tablespoons olive oil in a small frying pan until shimmering. Add shallot and sprinkle with salt and freshly ground black pepper. Sauté until tender and beginning to brown, about 3 minutes. Deglaze pan with vinegar, scraping up any bits that are stuck to the bottom, and immediately remove from heat.
3. Pour shallot mixture over spinach and toss to combine. Season with additional salt and freshly ground black pepper as desired.
4. To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle salad with ricotta salata, and drizzle with saba (if using).
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