Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste.the dressing mostly from the pickled onion juice, so a little sweet and salty.” Sweet & salty: Sagan comments about a related recipe she loves, “ I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens.Bake again for 10-15 minutes, until each side is golden brown and slightly caramelized. After 15 minutes, remove the baking sheet and flip over the squash slices. Arrange on the prepared baking sheet and transfer to the preheated oven for 15 minutes. Add 2 tablespoons olive oil, 2 teaspoons chili powder, and finely grated zest of 1 lime. In a large bowl, toss delicata squash slices with olive oil, salt and pepper. Slice into 1/4-inch-thick half moons and place on a rimmed baking sheet. Cut in half lengthwise and scrape out the seeds and pulp. here are a few ideas people have mentioned in the comments! Arrange a rack in the middle of the oven and heat to 425F. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. You can do endless riffs on this depending on what you have on hand, or what is in season. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table. The flavor was bold and vibrant and it was a breeze to make - no need to peel this type of squash. You know it was good, right? It really was. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. Building on her idea, I decided to do a roasted delicata squash platter of sorts. Its delicious with a sprinkle of salt, pepper, and olive oil, but in this recipe, we bump up the flavors and add butter, garlic, and parmesan cheese. This was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. ![]() Years ago she created a miso-harissa slather she used on roasted delicata squash. I have Molly Watson to thank for the inspiration here.
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