Roasted delicata squash salad in maple syrup with pumpkin seeds

Votes: 3

How to Make - Roasted Delicata Squash Salad with Maple Syrup and Pumpkin Seeds

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 229, total fat 18 G., saturated fats 4 G., proteins 6 G., carbohydrates 14 G., fiber 3 G., cholesterol 5 mg, sodium 415 mg, sugar 5 G.

"I love cooking delicata squash because it has such a tender skin that you don't need to peel it," says Alexandra Atter. "I combine the squash with maple syrup, chili powder, and salt, and after roasting, it's sweet, spicy, and salty all at once—a feast for the taste buds."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 (approximately 750 g) delicata squash (a variety of winter squash with cylindrical, cream-colored fruits with green or orange stripes. It has a tender skin that can be eaten after cooking.)
1 tbsp maple syrup
5 tbsp + 1 tsp extra-virgin olive oil
1 tsp chili powder
1/3 cup raw pumpkin seeds, shelled
1/4 tsp hot smoked paprika
2 tbsp sherry vinegar
1 tbsp. chopped shallots
2 teaspoons Dijon mustard
1 small clove of garlic, grated
1 small head frisee lettuce (curly endive), cut into small pieces (110 g)
1 small head lettuce, cut into small pieces (110 g)
1 head Bibb lettuce, cut into small pieces (140 g)
0.5 tbsp. pomegranate seeds
1/3 cup crumbled goat cheese
Salt and ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 230°C.
Trim the ends of the delicata squash and cut it in half lengthwise. Use a spoon to scoop out the seeds and discard. Place the squash cut-side down and slice crosswise into 0.5 cm thick semi-circles.

On a rimmed baking sheet, toss the pumpkin with maple syrup, 1 tablespoon olive oil, 3/4 teaspoon chili powder, 1/2 teaspoon salt, and a few pinches of ground pepper to coat evenly. Spread the pumpkin halves evenly on the baking sheet.
Bake until the pumpkin pieces are tender and beginning to brown, 20 to 22 minutes.
While the pumpkin is roasting, heat 1 teaspoon of olive oil in a medium skillet over medium heat. Add the pumpkin seeds, paprika, the remaining 1/4 teaspoon of chili powder, 1/4 teaspoon of salt, and a pinch of black pepper. Cook, stirring, until the seeds begin to pop and brown, 2–3 minutes. Remove from heat and transfer the spiced seeds to a small heatproof bowl.
Refueling: In a small bowl, whisk together the sherry vinegar, shallot, mustard, garlic, 1/8 teaspoon salt, and a pinch of black pepper until smooth. Gradually whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning if needed. The sherry vinaigrette can be refrigerated in a tightly sealed jar for up to 1 week.
Place all the lettuce leaves in a large serving bowl. Add most of the seasoned seeds, pomegranate arils, and goat cheese, reserving some for garnish. Drizzle the dressing evenly around the edge of the bowl. Toss to coat evenly.
Add the roasted pumpkin and stir. Sprinkle with the remaining seeds, pomegranate seeds, and goat cheese and serve.