Roasted Delicata Squash With Chilies, Lime & Cilantro

Last fall I discovered Tamar Adler’s sweet potato salad with chilies, lime and cilantro . For whatever reason, I mashed it all together, turning it into a sort-of sweet potato guacamole. Recently I’ve been making a salad more true to Tamar’s original recipe using delicata squash in place of the sweet potato, and I find it completely irresistible. The slices of delicata squash, dressed simply with olive oil and salt, caramelize in the oven, emerging golden all around, tasting like candy.

Delicata squash, if you are unfamiliar, is one of the easiest of all the squashes to prepare. You can cut through its skin easily with a knife, and you can eat the skin once roasted—it’s truly delicious.

Here, a tart dressing, made with shallots and jalapeños macerated in lime juice, so nicely complements the sweet squash, and a showering of cilantro at the end offers a blast of freshness. This is a very simple salad to prepare—this little Facebook Live video proves it—and if you load up a sheet pan, this will feed six as a side dish. For a small Thanksgiving dinner, this would be a super refreshing addition to the menu.

Wishing you all a Happy Happy Thanksgiving!

To get the squash evenly golden on both side, roast them first for about 20 to 25 minutes, then stick the pan under the broiler for 3 to 4 minutes.

Description

This is a variation of a favorite Tamar Adler recipe. I made a variation of her sweet potato salad last year, which I also love, but I find this one with delicata squash to be so incredibly delicious.

• 2 delicata squash, ends trimmed, seeds removed, sliced into 1/2 -inch thick pieces
• 3 tablespoons extra-virgin olive oil, plus more for greasing
• kosher salt to taste
• 1 large shallot, peeled and thinly sliced
• 1/2 jalapeno or more to taste, finely diced
• 1 lime, halved
• 1 small bunch cilantro, coarsely chopped

1. Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheet pan. Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt — squash can handle it. (For a full sheet pan, I use 2 teaspoons of kosher salt.) Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 15 minutes. Pick one up to check. Continue roasting until the undersides of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden—keep an eye on it the entire time. Remove pan from the oven and set aside.
2. Meanwhile, place the sliced shallot and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.
3. Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the cilantro over top. Serve with more lime wedges on the side.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roast, Broil
• Cuisine: American, Asian

Description

This is a variation of a favorite Tamar Adler recipe. I made a variation of her sweet potato salad last year, which I also love, but I find this one with delicata squash to be so incredibly delicious.

• 2 delicata squash, ends trimmed, seeds removed, sliced into 1/2 -inch thick pieces
• 3 tablespoons extra-virgin olive oil, plus more for greasing
• kosher salt to taste
• 1 large shallot, peeled and thinly sliced
• 1/2 jalapeno or more to taste, finely diced
• 1 lime, halved
• 1 small bunch cilantro, coarsely chopped

1. Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheet pan. Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt — squash can handle it. (For a full sheet pan, I use 2 teaspoons of kosher salt.) Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 15 minutes. Pick one up to check. Continue roasting until the undersides of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden—keep an eye on it the entire time. Remove pan from the oven and set aside.
2. Meanwhile, place the sliced shallot and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.
3. Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the cilantro over top. Serve with more lime wedges on the side.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Broil, Roast
• Cuisine: American, Asian

Find it online : https://alexandracooks.com/2016/11/21/roasted-delicata-squash-chilies-lime-cilantro/

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Last Thursday morning I made two pies, juiced some lemons, emptied the contents of a few bottles into a bowl and called my contributions to Thanksgiving done. Later that morning, we drove down to my sister’s in Rhinebeck, where we met up with my three parents and kicked off the holiday season. My sister roasted the turkey in the romertopf , my mother’s preferred method, and a few hours later, the feast was ready: we set out the cranberry sauce , the stuffings , the gratin , my mom’s roasted Brussels sprouts with grapes, and cranberry-walnut dinner rolls. I made sure everyone’s punch glass was full, then took a 90-minute nap on the couch, waking up just in time for pie . It was incredibly relaxing. I hope yours was, too.

With a fridge full of leftovers, I spent some time over the weekend paging through a few cookbooks, in particular Zahav , which I’ve had out from the library for a few weeks now. When I came across the traditional tabbouleh recipe and read in the notes about a fall variation that included pomegranates, apple, and walnuts, I needed to make it immediately — nothing sounded more refreshing. What’s more, no cooking was required — bulgur simply needs to be soaked in cold water for about an hour.

I made the salad, then made it again immediately afterwards on Facebook Live , then found myself with four quart containers stuffed with fall tabbouleh salad. There are worse problems to have. This salad is the loveliest mix of textures and flavors—sweet, tart, crunchy. We’ve been snacking on it all week. I think golden raisins would be nice in here, too. Hope you all are well.

After the bulgur soaks for an hour, this salad takes about 10 minutes to throw together. Watch it live !

Description

From Michael Solomonov and Steven Cook’s Zahav Original recipe calls for 1/2 cup dried bulgur and 2 cups parsley, which is a little heavier on the parsley than this one. Adjust to your liking. Traditional tabbouleh is very heavy on the parsley. Original recipe also calls for equal parts olive oil to lemon. I like mine a little less lemony than equal parts, but this is a salad that should be dressed to your liking. Toast walnuts on a sheet pan at 350ºF for 10 to 15 minutes or until lightly golden and fragrant.Cooked quinoa can be used in place of the parsley. Golden raisins would be a nice addition.

• 1 cup bulgur
• 1 large bunch parsley, leaves removed and finely chopped to yield about 2 cups
• 1 apple, peeled and diced
• 1 red onion, peeled and finely diced
• 1 cup walnuts, toasted and crushed, see notes above
• 2 pomegranates, halved
• 1/2 cup olive oil
• 1 to 2 lemons, halved
• 1 to 2 teaspoons kosher salt or to taste
• freshly cracked pepper to taste

1. Place the bulgur in a large bowl. Cover with cold water by a few inches. Let sit for at least one hour. Drain. Transfer to another large bowl.
2. Add the parsley, apple, onion, and walnuts. Place one half of the pomegranate in your hand, halved side down. With a wooden spoon, beat the heck out of it until all of the arils have dropped into the bowl. This video may offer some guidance. Repeat with remaining pomegranate halves.
3. Add half of the olive oil, the juice of 1 lemon (straining out the seeds), and 1 teaspoon kosher salt. Add pepper to taste. Toss to coat. Taste. Add the remaining oil if desired, the juice of the second lemon or as much to taste as you would like and more salt and pepper to taste. I’ve been using about 1.5 teaspoons kosher salt and the juice of two lemons. I’ve also adjusted with 1/2 a teaspoon of sugar to counter the tartness.

• Prep Time: 15 minutes
• Cook Time: 1 hours

Two pies :

Two naps: