this week in our kitchen: roasted delicata squash with goat cheese

Intended as a side, we made this dish our main and it more than held up to the job. In full disclosure, I gobble up any type of winter squash — especially if it’s roasted — so my review is probably a bit skewed. But, we enjoyed the diverse flavors and textures of this dish.

We actually discovered the recipe because we had leftover cabbage and a few delicatas we needed to use. A quick search of the two words and viola — we had something new to try. We did alter the original recipe as it called for blue cheese and my husband, unfortunately, is not a fan. We substituted goat cheese but, personally, I think the original recipe would have been a bit more enjoyable. Perhaps I’ll try it again with blue cheese when he’s away. We’ll see.


Adapted from Love and Lemons
Total time: 1 hour 25 minutes / Serves 6

The What

  • 2 medium delicata squash
  • Extra-virgin olive oil
  • 2 cups shredded red cabbage
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon maple syrup
  • 2 teaspoons dried currants
  • ½ cup plain whole milk Greek yogurt
  • 1 tablespoon crumbled goat cheese
  • 1 teaspoon fresh lemon juice, more for squeezing
  • ½ garlic clove, minced
  • ¼ teaspoon cumin
  • Sea salt and freshly ground black pepper
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons toasted pepitas
  • ¼ cup fresh parsley leaves

The How

  1. Preheat the oven to 425°F. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half moons. Toss the squash with drizzles of olive oil and sprinkles of salt and pepper. Spread evenly onto a baking sheet and roast for 25 to 30 minutes or until golden brown around the edges.
  2. In a medium bowl, combine the cabbage with ½ teaspoon of olive oil, the apple cider vinegar, maple syrup, currants, ¼ teaspoon of salt, and a few grinds of pepper. Set aside.
  3. In a medium bowl, stir together the yogurt, 1 tablespoon of goat cheese, the lemon juice, garlic, 1 teaspoon of olive oil, the cumin, ⅛ teaspoon salt, and a few grinds of pepper. Set aside.
  4. Assemble the salad on a large platter by slathering the yogurt onto the platter (depending on the size of your platter, you may not use all of it). Top with the roasted squash, red cabbage, 2 tablespoons of blue cheese, and the toasted pepitas. Season to taste with more lemon juice, salt, and pepper. Garnish with parsley leaves (we forgot this step).
  5. Enjoy!


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