Yesterday I woke up to the first snowfall and I have to admit after two years of living in the Bay Area’s mellow climate I am not sure if I am ready for a Vermont winter.

It does help that last week I received my first winter CSA package from Pete’s Greens, and it was loaded with goodies: greens, carrots, onions, potatoes, and delicata squash. If you aren’t familiar with delicata squash you’ll have to give it a try, with a sweet and nutty taste I think it blows away the more popular butternut and acorn squash varieties.

Sometimes I find that the squash section of the grocery store can go a bit unlabeled, making it hard to figure out what is what. Thankfully the folks at Culinate recently published a squash glossary that should make picking out the right squash a bit easier.

This recipe comes from one of my favorite cookbooks Sunday Suppers at Lucques by Chef Suzanne Goin, it’s a great book to add to your cookbook shelf.

warm delicata squash salad (adapted from Sunday Suppers at Lucques)
(serves 4)

• 2 pounds delicata squash
• sea salt
• 5 tablespoons extra-virgin olive oil
• 8 ounces mixed greens
• 1 shallot, minced
• 3 tablespoons red wine vinegar
• 4 slices bacon
• 1 cup crumbled blue cheese
• 1 cup roasted walnuts

Preheat the oven to 425F

Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a cutting board and use a knife/peeler to remove the peel. Slice the squash width-wise into 3/4 inch thick wedges. Arrange on a baking sheet and season with a good pinch of sea salt and a splash of extra-virgin olive oil (2-3 tablespoons), mix so the ingredients are well combined. Place in the oven and roast for 30 minutes, until tender and slightly browned.

Place the mixed greens in a medium mixing bowl. In a small bowl whisk together the red wine vinegar, 2 tablespoons of extra-virgin olive oil and a pinch of sea salt and crank of fresh ground pepper.

Stack the bacon on top of each other and then slice into thin strips (lardons) about 3/8-inch wide. When the squash is just about done, heat a large saute pan over medium-high heat. Add the bacon lardons and cook until the bacon browns a bit and is just crispy. Turn the heat to medium and add the minced shallots, cook for 1 minute. Remove the pan from the heat and add in the vinaigrette.

Use a spoon to pour the vinaigrette over the salad greens, being careful not to over dress the salad. Top with the roasted squash slices and garnish with blue cheese and walnuts. Serve while still warm.

more squash starters:

Orangette: Butternut Squash and Chickpea Salad

101 Cookbooks: Roasted Pumpkin Salad

The Wednesday Chef: Delicata & Celery Root Puree

Tagged as: cookbooks, salads, small bites

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