Weekly Basket #14
September 21, 2017
Featured Item: Delicata Squash!
Biquinho hot peppers
Large-leaf Basil (Napoletano)
I fell in love with this squash simply because of the name, but it has a beautiful appearance and taste too. While butternut squash is a common favourite for most, in recent years delicata squash is given ol' butternut a run for it's money. Although considered a winter squash, it's skin is more tender and it doesn't keep as long as throughout the winter. However, because the skin is more tender, it's fine to eat when cooked unlike most other winter squash.
After a long, hectic day yesterday, I'll admit I did not feel like cooking. But this recipe is quite easy and delicata-bly delectable. It is inspired by this one from The Green Life, but with a few changes. Made for a very satisfying end to the day!
Roasted Delicata Squash, Orange Thyme & Quinoa Salad
For the roasted squash
1 medium delicata squash, 1/4" slices
1 medium onion, cut into small wedges
2 tsp fresh orange thyme, divided
1 Tbsp olive oil
2 tsp maple syrup
1/4 tsp of sea salt
Fresh ground pepper
For the salad
1 cup of quinoa, uncooked
3 handfuls mesclun mix
1/2 cup dried cranberries
1/4 cup chopped walnuts
For the dressing
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp fresh squeezed orange juice
1 scallion thinly sliced
1/2 tsp orange zest
1 tsp maple syrup
1/4 tsp sea salt
Preheat oven to 400 degrees C. Cover a baking sheet with parchment paper. Slice squash into 1/4" rings and use a spoon to remove seeds. Cut onion into wedges. I got about 8 out of 1 onion. In a medium bowl, mix together 1 tsp of the thyme, oil, maple syrup, salt and pepper. Toss squash slices and onion wedges in mixture. Lay on baking sheet and sprinkle with remaining tsp of thyme. Bake for about 12 minutes. Flip and baked for another 12-15 minutes.
While the squash is cooking, mix all ingredients for the dressing and set aside. Prepare the quinoa as directed on the package. Timing wise, it works best to start the quinoa just after you flip the squash.
Fluff quinoa with fork and transfer to a bowl. Add mesclun, cranberries, walnuts and about 3/4 of the dressing. Mix together. Transfer to serving dishes and top with roasted vegetables. Enjoy immediately. Add more dressing as desired.