It might not be the most known variety in the squash family, but its delicate flavor make a beautiful salad for the fall season, as our El Gaucho Bellevue Executive Chef Sarah Scott has created. Delicata are cylinder-shaped, cream colored with green stripes, and are indigenous to North and Central America. While eaten as a mature winter squash, it’s considered to be a part of the summer squash family (think along the lines of zucchini). We recently served this to over 500 people at a charity event in Seattle, to great applause and happy taste buds. Pairing it with green lettuce, dried cherries and goat cheese make a colorful and beautiful presentation.
1 Delicata Squash, roasted
2 ½ oz. spring mix lettuce
1 oz. dried cherries (we like Bing variety)
1 ½ oz. goat cheese
¼ oz. roasted and dried pumpkin seeds
1 T olive oil
¼ c whole grain mustard
1 oz. peeled minced garlic
¾ oz honey
1/2 T El Gaucho Seasoning*
2 c. canola oil
¾ c white balsamic vinegar
For Pumpkin Seeds
4 cups raw pumpkin seeds
2 TB olive oil
Kosher salt to taste.
Cut the delicate squash in half lengthwise. Scoop out the seeds and slice into ¼” half-moons. Toss with the olive oil and El Gaucho Seasoning*, and roast at 350*F on a parchment-lined sheet pan for 16-20 minutes or until tender. Chill immediately.
Meanwhile, make the dressing by missing all ingredients together except for the vinegar. Use an immersion blender and slowly drizzle the vinegar in until emulsified. Chill.
To roast pumpkin seeds, combine all ingredients. Roast on a parchment lined sheet pan at 350* for 10-12 minutes. Store in an air-tight container.
When ready to serve, using only 2oz of the dressing for 2.5 oz of spring mix, combine the greens with half of the squash and dried cherries. Top with remaining squash, cherries, pumpkin seeds and goat cheese. Bon Appétit!