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)
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
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
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.