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Spice Roasted Delicata Squash Salad with Goat Cheese & Apple Cider Vinaigrette

Squash is absolutely one of our favorite things about the chillier seasons of each year! Butternut, Honeynut, Spaghetti, Pumpkin, Acorn, and beyond. They’re all so versatile and nutritious. In this dish, we’re featuring Delicata Squash.

Not only is Delicata Squash beautiful, but it’s one of the easiest to work with thanks to its especially delicate rind. While most types of squash require peeling, Delicata does NOT! Simply slice and clean the seeds out. In this recipe, perfectly spiced and roasted squash rings top a flavorful, fresh salad to bring you a crave-worthy dish, topped with crunchy seeds for that contrast in texture that Bobby always brings to the table.

Spice Roasted Delicata Squash + Seeds with Arugula, Radicchio and Goat Cheese, and Apple Cider Vinaigrette

Serves 4- 6

 

Here we are using the entire squash – seeds and all. However if cleaning and preparing the squash seeds is something you prefer to skip, please feel free to simply use store-bought pumpkin seeds for similar results.

 

Kosher salt and freshly ground black pepper

1 teaspoon sugar

½ teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground dry mustard

¼ teaspoon ground turmeric

¼ cup plus 1 tablespoon olive oil, divided

1 medium sized Delicata squash, sliced into ½” thick rounds, seeds scooped out with a spoon and seeds set aside

1 cup apple cider reduced down to a syrup, yielding ¼ cup in total

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon unsalted butter, melted

4 cups baby arugula

1 small head radicchio, thinly sliced

Kosher salt and freshly ground black pepper

3 ounces fresh goat cheese, crumbled

1 tablespoon chopped fresh parsley

1  Preheat the oven to 400° F.

2  Make the spice rub by adding 1 teaspoon Kosher salt, ½ teaspoon black pepper, sugar, cumin, cinnamon, ginger, dry mustard and turmeric in a small bowl. Mix to combine and set aside.

3  Place the squash rings into a large bowl, add 1 tablespoon olive oil and toss to coat. Add 2 teaspoons of the spice mix and lightly toss to coat evenly. Turn the spice coated squash rings out onto a parchment lined sheet pan in a single layer and roast in the oven until golden brown and cooked through, about 30- 35 minutes.

4  While the squash is roasting, prepare the squash seeds for roasting. Gather the seeds and place in a colander to rinse, separating the seeds from the stringy bits with your fingers. Discard any squash pieces and rinse seeds under cool water. Lay seeds out in a single layer on a paper towel-lined sheet tray and pat dry. Allow them to dry fully for best results, about 20 minutes. (Skip this step if you decide to use store-bought seeds.)

5  For the vinaigrette, place the apple cider syrup and dijon mustard in a medium sized bowl. Add the vinegar and whisk the mixture together to incorporate. Slowly drizzle ¼ cup of olive oil while whisking to form an emulsified vinaigrette. Season with salt and pepper to taste. Set aside.

6  Once squash rings are done roasting, adjust oven temperature to 300° F. Place raw, dry squash seeds (or store-bought pumpkin seeds) into a small bowl and add ¾ teaspoon of spice rub and toss to coat. Add the melted butter and toss to fully incorporate. Pour the seeds out on to a parchment lined sheet tray in an even layer and roast until the seeds are crisp, golden and roasted, about 30 minutes.

7  To assemble the salad, place the arugula and radicchio in a large bowl and season with salt and pepper. Dress lightly with some of the vinaigrette and gently toss. Spread salad out on a large platter or salad bowl. Place squash rings across the top, add the goat cheese, and scatter with spiced squash seeds. Spoon some more vinaigrette on top and serve.