ROASTED DELICATA SQUASH
You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 27m
Yield 2
Number Of Ingredients 4
Steps:
- Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 31.3 g, Fat 7.1 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1171.9 mg, Sugar 6.6 g
DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS
From Whole Living. I used peanut oil and light balsamic vinegar. I didn't end up with enough dressing to wilt the kale, so I just stuck it all in the microwave for a couple of minutes. It's also good cold, as it turns out; I had to refrigerate it overnight.
Provided by brokenburner
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 535.4, Fat 6.4, SaturatedFat 1.1, Sodium 615.6, Carbohydrate 98, Fiber 30.4, Sugar 14.8, Protein 28.1
DELICATA SQUASH SALAD
Steps:
- Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
MOROCCAN SQUASH SALAD
'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy!
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
- Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
- Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!
DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release enzymes that may fight cancer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 268 g, Fat 5 g, Fiber 10 g, Protein 9 g, Sodium 658 g
FESTIVE KALE AND DELICATA SQUASH SALAD
This salad is a great addition to any festive table. The maple-mustard dressing is the star. You can use other kinds of winter squash, dried fruit, and nuts to fit your taste.
Provided by Rita
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir 2 tablespoons olive oil and cinnamon together in a cup. Place squash on a baking sheet and brush with the cinnamon oil on both sides of each slice.
- Roast in the preheated oven until squash is soft and starting to brown at the edges, 30 to 40 minutes.
- Meanwhile, combine 1/2 cup olive oil, maple syrup, vinegar, and mustard in a jar, close, and shake well. Set dressing aside.
- Combine kale, red cabbage, cranberries, and walnuts in a large bowl. Season with salt and pepper to taste. Pour dressing on top and mix well or massage with your hands. Mix in apple slices.
- Arrange the roasted squash slices around the salad and serve.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 21.9 g, Fat 18.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 88 mg, Sugar 9.8 g
KALE SALAD WITH CRANBERRIES
I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.
Provided by Rita M Frantz
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
- Put kale and red onion in an 8-quart pot or a very large bowl.
- Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
- To serve, transfer to a smaller serving bowl.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 12.1 g, Cholesterol 10.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 295.4 mg, Sugar 6.2 g
WILTED KALE WITH CRANBERRY BEANS AND DELICATA SQUASH
Steps:
- Preheat oven to 400°F. Cut squash into 1/2-inch-thick half-moons. Toss with 1 teaspoon oil, and spread evenly on a parchment-lined baking sheet. Roast until just tender, 15 to 18 minutes. Mix honey and balsamic vinegar. Brush some of the mixture onto squash slices (reserve remaining mixture). Roast 5 minutes more.
- Heat remaining 1 tablespoon oil in a large skillet over medium. Add shallot and garlic; cook, stirring frequently, until slightly softened, about 4 minutes. Add red-wine vinegar and remaining honey mixture to pan, and bring to a boil. Add kale to pan and sprinkle with 1 teaspoon salt; season with pepper. Add squash and beans. Cover skillet, and let stand 5 minutes, then toss until kale wilts slightly. Serve warm or at room temperature.
- Cooking Dried Beans
- Dried beans tend to be much more flavorful and have a firmer texture than canned. Soaking the beans first will shorten their cooking time. Dried beans double in volume once cooked; 1 cup dried beans yields 2 cups cooked. Cooked beans will keep for up to one year in an airtight container in the freezer. They can be incorporated into salsas, dips, soups, salads, and any other dishes that call for canned beans.
- To soak beans: Sort the beans, discarding any debris, and rinse. Place in a large bowl, and cover with double the amount of water. Cover bowl, and let beans soak overnight. (Alternately, use the quick-soak method: Combine beans in a large pot with double the amount of water. Bring to a boil, and cook 3 minutes. Cover, and let soak 1 hour.)
- To cook beans: Transfer beans and soaking liquid to a heavy pot. Bring to a boil; reduce heat. Simmer, partially covered, until tender, 1 to 2 hours (3 to 4 hours for unsoaked beans). Drain and let cool before storing.
- Nutrition Information
- (Per Serving)
- Calories: 279
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Cholesterol: 0mg
- Carbohydrates: 57g
- Protein: 6g
- Sodium: 642mg
- Fiber: 8g
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- Rinse delicata squash well. Chop off ends of squash then split squash down the middle. Scoop out seeds and slice squash into 1/2 inch slices.
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