Happy Fall–A Recipe for the Season

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

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I have many nutrition clients with special dietary requirements. Many are vegetarian, some are vegan, others follow a gluten free diet. For this reason, Olivia and I have become good at naturally planning menus for clients or cooking classes that are vegan and gluten free. For inspiration, we frequent prominent vegan blogs such as Oh She Glows and Post Punk Kitchen. I finally got my hands on The Oh She Glows Cookbook and decided to try out a few recipes. The recipe that caught my attention is one that is perfect to usher you into fall while still being light and fresh for the few lingering 90 degree days we’ve been having.
Enter, the beloved delicata squash. The first of the winter squashes to appear, delicatas are sweet, easy to prepare, and versatile.
Scoop and slice
Scoop and slice

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.”

Perfectly roasted in a quick 15 minutes.
Perfectly roasted in a quick 15 minutes.

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

Perfectly balanced meal.
Perfectly balanced meal.

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.

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