Monday, November 25, 2013

Roasted Delicata Squash Salad {#12WksWinterSquash #Vegan}

What is going on?  Time is just flying by and we are already on week number 4 of the 12 weeks of Winter Squash.  The fantastic event hosted by Heather and Joanne where Winter Squash shines with an abundance of fantastic recipes.  Are you ready for week number 4? Yes?!

This week I bring another salad; this time it is sweet, delicious Delicata Squash that is roasted to perfection.  Just Delicata Squash no greens besides some green onions...this salad is so good and could have been my entire meal that is if I would not have had to share...Take a look

Roasted Delicata Squash
  • 2 small or 1 medium sized Delicata Squash
  • 1 Tb Canola Oil
  • pinch of salt
  • 4 Tb Orange Juice
  • 1-1/2 Tb Soy Sauce
  • 1 Tb toasted Sesame Seed Oil
  • 2 - 3 green onions, cut into rings 
***Preheat oven to 350F***
  1. Scrub the squash, cut it in half then scoop out the seeds. Cut each half again, and then cut crescents. I leave the skin on
  2. Place the squash on baking sheet/dish and drizzle with canola oil. Everything should be covered lightly with oil.
  3. Clean seeds, place in a shallow baking dish, toss with a little canola oil and salt
  4. Place squash and seeds in oven
  5. Bake for about 45 minutes or until soft; and seeds are toasted
  6. Mix OJ, Soy Sauce, and Sesame Seed Oil together.  Mix it well - adjust flavors to taste by adding more soy sauce, sesame oil etc.
  7. Place warm squash in a salad bowl.  Pour the dressing over the warm squash, toss, and cover.  Let the dressing absorb for at least 45 minutes before serving.
  8. Just before serving, toss salad up again and top with green onions as well as the toasted seeds.

Do you have a Winter Squash recipe to share?  Be sure to add your post to the linky below :)


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