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Recipe: Roasted Delicata Squash Salad
October 30th, 2012 by PRG Marketing Department
Roasted Delicata Squash Salad
Recipe from Esquire Grill
Ingredients:
1 medium Delicata squash, peeled, seeded, and halved lengthwise
1 apple, peeled, cored and cut into 1/4” slices
1/4 cup bacon, cut into 1/4” pieces
2 tbsp pecans, toasted
1/2 cup sliced radicchio
1 small shallot, sliced
1 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
canola oil for cooking
Directions:
Cook bacon until fat renders and bacon has nicely browned. The bacon should have a chewy texture after cooking. Saute the apple slices in the canola oil until lightly browned. Toss the squash in 1 Tbsp of the olive oil and season with salt and pepper. Roast the squash on a baking sheet in a 400 degree oven until lightly browned and tender, about 20 minutes. Meanwhile, pour off the bacon fat from the sauté pan and add the shallot. Cook briefly to soften. Add the vinegar and remaining olive oil to warm. In a mixing bowl, gently toss the ingredients together and season with salt and freshly ground pepper. Arrange the salads on two serving plates and serve.
Yield: 2 servings