Happy Fall–A Recipe for the Season

Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest

Unlike butternut squash, they are small enough to handle with a regular knife (and regular strength), cook quickly, and have a thin, edible skin. It’s almost as if they are saying, “Welcome to the long season of winter squash. I am your warm-up.”

The following recipe has a wonderful combination of flavors and stands alone as a meal. Welcome to fall!

Roasted Delicata Squash Salad with Lemon-Tahini Dressing

(Adapted from The Oh She Glows Cookbook)

Serves 4

Salad

1 delicata squash, halved lengthwise and seeded

1 Tbs olive oil

Salt to taste

1 cup uncooked millet

1 bunch kale, de-stemmed and torn into 1″ pieces

1 stalk celery, sliced thinly

1/4 parsley leaves, chopped

2 Tbs currants or dired cranberries

2 Tbs toasted pepita seeds

Lemon-Tahini Dressing

1 clove garlic

1/4 cup unsalted tahini

1/4 cup lemon juice

2 Tbs nutritional yeast

1 Tbs extra-virgin olive oil

2 Tbs water

1/4-1/2 tsp sea salt

Preparation

1. Preheat oven to 425 degrees F. Slice squash crosswise into 3/4 inch wide pieces. Place squash on a baking sheet, drizzle with olive oil and season with salt. Roast for 20 minutes until fork-tender.

2. Meanwhile, cook millet. Bring 2 cups water to a boil. Add millet, reduce to a simmer, and steam for 25 minutes until all the water is absorbed.

3. Make the dressing. Combine all ingredients in a food processor and blend until smooth.

3. Place the kale in a large bowl. Massage 4 Tbs of dressing into the leaves to soften the kale.

4. Add the remaining ingredients to the kale and top with cooled squash pieces. Drizzle with remaining dressing.