Most people are familiar with Butternut Squash – pale peach skinned winter vegetable with a bright orange interior. Butternut Squash is mildly flavored and easy to cook up into soups, stews, risotto or roast on a sheet pan, but have you ever tried Delicata Squash? Delicata is Butternut’s lighter cousin with a thin skin that doesn’t need to be removed before eating, which makes it even easier to prepare.
Delicata Squash is simple to slice up and roast in the oven and toss on top of salads with a handful or two of winter greens for a nice contrast of flavors. A sprinkling of goat cheese on top adds another layer of creamy texture and taste, and an easy balsamic vinaigrette drizzle is the icing on the cake.
This squash salad is not only seasonally pretty, but tastes hearty enough to remind you we are far removed from those lighter summer salads. You can eat this salad as a main course, or serve it alongside your favorite protein. It would also be nice on your Thanksgiving table.
1 Delicata squash
4 cups baby spinach leaves
3 ounces goat cheese
1/4 cup balsamic vinegar
1/4 shallot minced
1 teaspoon Dijon mustard
1/3 cup olive oil + more for roasting
pinch of salt & pepper + more for roasting
- Preheat oven to 400 degrees. Slice squash in half and remove seeds. Slice squash into 1/2 inch strips, across the grain.
- Toss squash strips onto sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the oven for 25-30 minutes. Turn oven to broil and cook for 1-2 minutes, until squash is golden brown on top.
- Add all vinaigrette ingredients into a jar with fitted lid and shake until combined.
- In a large bowl, add spinach and toss squash top. Dot with pieces of goat cheese and drizzle with balsamic vinaigrette. Serve immediately. Enjoy!