Roasted Delicata Squash Salad

Roasted Delicata Squash Salad Recipe


I have Molly Watson to thank for the inspiration here. A while back she posted a recipe featuring a miso-harissa slathered roasted delicata squash. Quite frankly, a combination of ingredients that had never crossed my mind. Building on her idea, I decided to do a roasted squash salad of sorts. 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. You know it was good, right? It really was. The flavor was bold and vibrant and it was a breeze to make - no need to peel this type of squash. 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.

I suspect you could do endless riffs on this depending on what you have on hand, or what is in season. I hapened to grab for the 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.

Thank you Molly for the inspiration, lunch is on me next week ;)...

 
 
 
 

Miso Harissa Delicata Squash

1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried

3/4 pound / 12 oz / 340 g delicata squash
1/4 cup / 60 ml extra virgin olive oil
scant 1/4 cup / 50 ml white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice

1 1/2 ounce / 45 g kale, de-stemmed and finely chopped

4 radishes, very thinly sliced
1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F / 200C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.

In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

Serves 2 to 4.

Prep time: 10 min - Cook time: 30 min

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Your Comments


amberlynne
February 18, 2010

Huh. The other night, I wanted something spicy on my roasted squash and I debated for about ten minutes whether or not wasabi paste would work. (I chickened out!) I never thought of harissa! This looks really good.

 

Dave -nibbleanibble
February 18, 2010

Ah, wonderful preparation of squash. Roasted to perfect perfection.

 

I love roasting squash! This looks delicious and I have never tried delicata squash before. I'll have to seek it out now!

 

Your food styling is gorgeous. The delicata squash look like crisped golden flowers. Almost to lovely to eat. But if a plate of this squash was in front of me, I'm sure it would taste as wonderful as it looks. Every recipe I've ever made from your site has been a winner. One question, do you have a particular harissa paste you recommend? Saw a post awhile back where you were scoping them out.

 

Stacy (Little Blue Hen)
February 18, 2010

I *love* when I see a recipe that looks tasty AND I have every single ingredient already! Hellooooo tomorrow's lunch!

 

I've been seeking ways to incorporate delicata squash into recipes, which for me has been a challenge given its delicate flavors. I like the bright flavors in this recipe and the excellent combination different textures.

Your photo of this dish is beautiful!

 

Lucie from Bilingual Butter
February 19, 2010

Oh, I could put harissa in everything--I love it. I made your caramelized tofu and brussel sprouts recipe the day before yesterday, it was amazing!!!

 

Maninas
February 19, 2010

Interesting combination! But I think I can see how it works, with the miso providing the extra savoury tone as a background, and the harissa taking the flavour stage.

 

christie @ honoring health
February 19, 2010

I am very much into squash these days. I have actually been snacking on them in the afternoon! This recipe looks awesome!

 

Love harissa and put it on everything but dessert - never thought of miso with harissa though. I need to try this!

 

Michelle @ H.E.R.
February 19, 2010

That looks wonderful! With my parents in town this weekend, perhaps we'll give the recipe a try.

 

The Ordinary Vegetarian
February 19, 2010

Really, really outrageous

 

Trish in MO
February 19, 2010

*sighs wistfully* I wish I had the access to all the foodstuffs you do! I've never seen that squash. QUESTION: what is a good delicata substitute?


Hubby and I are celebrating our 20th this year and we want to come to San Francisco, and surrounding areas, for our anniversary. I would LOVE a list of must-go-to FOOD places, with a list of MUST-BRING-HOME food items! I'll need an extra suitcase just for that, I'm sure haha! I'll have to email you if the trip becomes definite!

 

thedelishdish
February 19, 2010

ive never tried delicata squash or harissa and the sound of this recipe makes me feel ive been majorly missing out.

 

Kathleen in MO
February 19, 2010

What a beautiful way to start my Friday! Wow!! I cannot wait to make this one -- it looks absolutely stunning on the plate and I KNOW it will be incredibly satisfying in my mouth :D

 

Martina
February 19, 2010

This looks fantastic - the first salad recipe in ages that I am dying to make.
But I cannot get delicata squash here in Berlin - what would be a good substitute?

 

I have great success with all of Heidi's recipes. So much so that I bought her book a few months back. They are fabulous. And this one? I can tell easily from reading and looking at it - it contains so many things I grow- will go into permanent rotation from kitchen garden to table...
xo

 

sunita
February 19, 2010

Dear Heidi,
Last night I boiled eggs ..using your perfectly simple instructions... I swear to you, I was eating them as-is without salt or pepper or anything! I had to do it twice because I was trying to make your egg salad recipe but only eating the eggs before they even entered the salad bowl!! The egg salad btw was fantastic..so delicate, so tasty and that too with no spices besides salt /pepper...
I have always believed that good food is about the process...(this is why cooks who argue about only buying best quality products annoy me because many people niether have the luxury nor the availability to do that)...but you show foodlovers how to turn a simple egg into absolute bliss and I really respect you for that.

p.s. your "heavenly pie" and "pineapple rice salad" are hits with EVERYONE I know.

HS: Thanks for the nice note Sunita -and I love hearing which recipes have become favorites with different people, so thanks for reporting back :) -h

 

Tam
February 19, 2010

This looks so gorgeous! Can't wait to try!

 

Petrit
February 19, 2010

Whoa! This looks amazing!

 

Kim
February 19, 2010

We love to cube the delicata squash and toss with herbs, olive oil, and S&P before roasting till the outside is really crisp. Then we use these as croutons on arugula salad. Simply amazing.

This salad where the squash is the star is going to be made soon at my house. Thanks for the inspiration.

 

Nora from in. Wellness
February 19, 2010

Yay! I happen to have delicata squash at home right now and was about to search the internet for some inspiration.
Ask, and you shall receive!

 

Ashby
February 19, 2010

This looks simply amazing! What an exciting start to a Friday, can't wait to go pick up stuff to try this. I consistently go to your website for recipe ideas and they're always wonderful! thanks for the post!

 

molly
February 19, 2010

miso, roasted squash, marconas... my mind is spinning... brilliant!

 

RH
February 19, 2010

I have been wanting to try harissa for a long time, but I don't think I'd be able to use up a whole batch before it spoils if I made my own. Any brands you'd recommend for someone who likes things pretty spicy?

HS: You'd be surprised! I use it for little flavor boosts in everything from vinaigrettes and omelettes to yogurt and soups. I'd say i go through jar every few weeks. Here's the brand of harissa I have in my refrigerator currently.

 

The Healthy Apple
February 19, 2010

Perfect timing as I just purchased white miso this week and I am surely going to create this fabulous squash recipe this weekend. Thank yo, Heidi...the picture looks divine and my mouth is watering...

 

Kat
February 19, 2010

Question: I don't see Delicata squash in my markets, can I use zucchini/yellow squash or should i use more squash-like ones, like acorn?

HS: Go the winter squash route - acorn squash would be a great choice!

 

This is absolute perfection.

 

Anonymous
February 19, 2010

Most of the comments posted are useless and unhelpful. Has anyone made the dish?

HS: Wow. I normally delete mean-spirited comments, but because there have already been responses to it, I'll leave it. It's an opportunity to mention that I am working on a couple things to help bump the most helpful informational comments to the top - or allow people to sort them in a number of ways. But this is something outside of my skill set - so it isn't as simple as me wiggling my nose and wishing it was so.

 

tom | tall clover farm
February 19, 2010

Delicata is a great squash, tasty and easy to grow. I like recipes like this because you can morph it into any combination of veggies based on what's on hand.

For me I'll t ry it with a homegrown sweet meat winter squash and my never-ending supply of chard.

 

Tricia
February 19, 2010

"Anonymous", why so mean? jeez. Go ahead and make it yourself.

 

Simply Life
February 19, 2010

This is the first time I've heard of this type of squash - thanks!

 

sadja
February 19, 2010

Looks wonderful! Will try it this weekend, but, don't you have to cook the kale? Also, where do I find harissa paste? thanks!

HS: Hi Sadja, keep your eyes peeled for the harissa, now that you are looking for it you'll likely run into it - although, I suppose that also depends on where you live. But if needed there are lots of recipes around, and in a pinch you could always make your own! And correct, no need to cook the kale.

 

Alta
February 19, 2010

Looks lovely! Let me ask you - do you have to peel the squash before eating? Or is the delicata squash rind soft enough to eat once roasted? I've roasted one before, but I scooped out the flesh - never tried to eat the rind.

HS:Hi Alta, Correct, no need to peel the squash, the skin is quite thin, and soft enough to eat.

 

Danica
February 19, 2010

Delish! I would've never thought to make a squash salad, but, everything in this sounds amazing together. Printing it out to try!

Thanks Heidi,

Danica

 

Amanda
February 19, 2010

Delightful. Ah, so many recipes to try in such a short life! Delicata-miso-harissa here I come!

 

I absolutely love delicata squash! I didn't really enjoy squash until I found this gem. We often have it simply roasted and slathered with grass fed butter and a sprinkle of salt.

But this way looks like a great way to make it a bit more fancy.

 

Gloria
February 19, 2010

I can see why Anonymous wanted to stay anonymous and I agree with Tricia.

This sounds wonderful, I can't wait to make it myself! That's the enjoyment of cooking, trying it yourself and not relying on others. Everyone has their own likes and dislikes.

Have a wonderful weekend everyone!

Bon appetit!

 

Hilah
February 19, 2010

I bet this would be amazing with patty pan squash, too. I'm making a batch of harissa right now!

 

MaryBethM
February 19, 2010

Heidi, Thank you! I often grill delicata (with seeds though and after marinading in a strong balsamic vinaigrette that turns syrupy on the grill), but was wondering what else to do with it.

In the summer we get absolutely fabulous squash here in the Verde Valley; they're meaty. I can't wait to try this then when I have the local ones!

Re Anonymous: Heidi's dishes are always current and new. She posted it on 2/18. I'm posting this on 2/19--not much time to go to the store for the squash, but I will definitely give this recipe a try. I made her miso soup last night (again) and can't wait until I make it again! Do try her recipes.

 

nazanin
February 19, 2010

perfect

 

The Rowdy Chowgirl
February 19, 2010

Perfect timing for this delicious looking recipe. I can use the last of this winter's kale to make it before I start planting again! I think I'll add some farro to the mix, too since I'm in love with it right now.

 

@lynneux
February 19, 2010

This looks super yum & I love both harissa and Delicata squash but most of these ingredients aren't at their peak until later summer for us here in Vancouver. Nice Delicata, fingerlings and even organic kale are farmer's market finds--and ours don't really start here much before May :(

Definitely going to file this one away for later use though!

 

Amanda
February 19, 2010

Still high summer here in Australia so not really hearty meal weather, but roll on autumn, I say!!

 

Stacy
February 19, 2010

I'm eating this right now and the flavors are AMAZING. It's intense without being overpowering. Wow.

I have a scale and an oven thermometer, so I followed the recipe to the ounce. The only change I would make next time is that with so much marinade, my veggies got a little mushy, so I might bump the oven up to 425 and use a touch less of the dressing to coat them. And you would be hard-pressed to get me to share this with 3 people! Serves 1!

HS: Glad you enjoyed it Stacy, we did another version a couple nights ago with more Thai-centric flavors - I really liked that a lot too.

 

Jenn (j3nn.net)
February 19, 2010

Love the shape of that squash, I've never had it before. It looks perfect for this dish.

Jenn

 

Cookin' Canuck
February 19, 2010

Miso and harissa - what a fantastic combination!

 

Christy
February 19, 2010

Hi Heidi,

I just wanted to let you know that I was on vacation this week in Kuala Lumpur and treated myself to the luxury of going to a bookstore (these are rare where I live!) and I was so excited when I found your cookbook there. Hopefully its gracing the kitchens of many Malay families!

HS: Really!? That is amazing. I love hearing about where my book is being sold. I would love to see more of those places, and I'm humbled that some of my recipes are being shared on tables around the world. Totally inspires me. Thanks for the nice Christy. -h

 

OperaJoys
February 19, 2010

What a fine coming together of ingredients and flavors!

 

Barry
February 19, 2010

Top salad.. and many many thanks for your courtesy towards yr European readers by stating Grammage and Pounds etc... wish other bloggers would take yr lead... instead of the kale( cant get that here) i will use the stems of Pak Choy.....ref..Anonymous.. get a life.. all comments are not supposed to be constructive.

HS: Thanks Barry. I'm doing all the recipes in my new book this way, so I figured it was a good time as any to start doing it on the site as well. So much easier and faster to bake by weight anyways :)

 

Lou
February 20, 2010

Heidi - just to say, I find your posts beautiful, comforting and inspiring. I have been a fan of yours for a long time, but have never said thanks to you. Just doing that now. Thank you.

HS: Thanks Lou - I'm glad to hear it's a place you keep coming back to. Enjoy your weekend. -h

 

Mariell
February 20, 2010

WOW, this looks so good! I just love your recipes! Everything I try becomes my favourite... The Power bars, the broccoli crunch, not least the utterly fantastic Chocolate Puddle Cookies. Now I finally got your book as well... I am a big fan! :)

HS: The broccoli crunch! It has been far too long since I've cooked that. Thanks for the reminder (and the nice note). -h

 

cookeaze
February 20, 2010

What a beautiful recipe! I haven’t made this and looks interesting. Thanks for the lists…will have to add this one to my list!

 

Mary
February 20, 2010

This looks wonderful. Question, Heidi - where do you get your harissa? I used to get it at Whole Foods and Berkeley Bowl, but for some reason they no longer stock it ... Any suggestions??

HS: Hi Mary, I think I bought this last jar at Bi-Rite. It is this brand, but I sometime make it myself - I've been playing around with different recipes.

 

tobias kocht!
February 20, 2010

squash and Miso, what a good idea

 

sarah
February 20, 2010

this is just a gorgeous jumble of multiple things i love. can't wait to try it.

 

Sarah
February 20, 2010

Hey Mary, I just got some harissa at Rainbow Grocery in SF. I've also seen it at Faletti Foods near the Panhandle.

HS: Thanks Sarah. -h

 

esther
February 20, 2010

I couldn't find delicata so made this with sweet potato instead - which was delicious! I will be keeping my eye out for delicata though so I can try the original recipe.

 

Mary
February 20, 2010

Thanks, Sarah and Heidi!

 

I would have never thought of pairing miso with harissa....or radishes with squash for that matter! What an interesting recipe. I feel healthier just looking at it.

 

Georgia.Pellegrini
February 20, 2010

This is lovely- what would you suggest serve it with?

 

angie
February 20, 2010

i made this with acorn squash and it turned out great! also, i couldn't find harissa paste (whole foods on franklin in sf was out) so instead i used a dried herb blend i found at mollie stone's and followed the instructions on the package to make paste. yum!

 

Dinners & Dreams
February 20, 2010

I love harissa. I imagine it tastes really good with the squash and kale. yummy!

Nisrine

 

Joan
February 20, 2010

The LA Times's Amy Scattergood gave us an excellent article on harissa in September 2007 that included recipes for basic and tomato-pepper harissas.
Excuse me now - I have a date with a delicata squash.
Thanks for pointing the way, Heidi

 

Theano
February 20, 2010

This was excellent! As usual, I didn't have all the ingredients, namely miso and harissa. I liked the concept though, so I just subbed some "pasty" things I found in the fridge such as black bean sauce, hoisin sauce, curry paste, soy sauce, adobo sauce from a can of chipotles, and sriracha. Of course it didn't taste the SAME as miso and harissa, but it had that salty/spicy thing going on. I also had no radishes, so subbed some cabbage. Whatever, it was delicious! Thanks as usual!

 

The Purple Foodie
February 21, 2010

I don't comment as much as I read your blog but I have got to tell you, I'm astounded by the array of vegetarian ideas you have on your blog. I love everything here. I especially love the dips you make... they've been a huge success in my house and everybody asks me how I made it!

 

susanne
February 21, 2010

Okay. Anonymous's comment and HS's response about deleting "mean-spirited" posts explains something to me. Really, I am not trying to be mean. Someone recommended this blog to me and I have become intrigued by the fact that none of the posters seem to make the recipe. I don't get it.

 

Sarah
February 21, 2010

I roast A LOT of squash and pumpkin in the winter and have been a little bored recently with my standard flavor combos. I always have white miso and harissa on hand, so I was thrilled to see this recipe! I just tried it with a combo of butternut and carnival acorn, and it's delicious!!! I never would have come up with this on my own, despite the fact that I (like Heidi) use harissa in basically everything. The paste works a bit as a miso paste would on broiled fish - creates a really lovely and flavorful glaze. And the left-over mixture whisked with the lemon juice made a nice dressing for some red quinoa and broccoli rabe.

And for those who are looking for more, um, guidance in the comments: you don't need it. In my experience, Heidi's recipes are meticulously tested and very user-friendly. I have too many favorites to list, but this is the first place I look for inspiration. And many of the posts are simply initial reactions to the visual appeal of Heidi's food. Plus, she does a great job of responding to specific questions about ingredients or technique.

Thanks, Heidi, for everything :)

 

julia
February 21, 2010

susanne and anonymous: I think a lot of the posters end up making the recipe, but people express their enthusiasm about the idea and the photo before they get around to it. The comments here aren't really about recipe reviews so much as they are sharing excitement, ideas, and experiences. It's just a different kind of experience than you might be used to with other kinds of cooking media (epicurious, etc.), but I think it's pretty normal for blogs.

HS: Thanks Julia, I think you summed it up far better than I ever could have. I also think that people often post their experience on their own blogs.

 

sasha
February 21, 2010

so funny -- i went to a potluck last night and thought about making the delicious pasta w. harissa, kale + olives you made a while back (one of my favorite things -- i add feta + hard boiled eggs). instead + in a crunch i quickly threw squash + apples w. olive oil, thyme + curry in the oven and ended up putting them in a brown rice salad (also added sauteed onions + garlic, honey, curry, cayenne etc.). the random rice ended up being really good but now that i've seen this post using harissa on squash i'll go in that direction for my next rice salad:) looks great!

 

Jessie
February 21, 2010

I just tried delicata squash for the first time about a week ago and it was delicious, so I will definitely have to try this!

 

Rhubarb and Venison
February 21, 2010

The dish looks amazing, but you know what I'm really eyeing? Your table! I love the rusticness, where'd you get it?

HS: My neighbor was cleaning out her garage, and was going to sell it. It has a lot of character and design-wise is cool - for ex: it collapses nearly flat against the wall if I need it too - so I took it it home with me. Kept it in the neighborhood ;)

 

jaclyn@todayslady
February 21, 2010

That dish looks absolutely beautiful! It inspires me to experiment with squash. I love it but never seem to buy it regularly. I do have some acorn squash in my kitchen right now so I'm going to try to be creative with it!

 

The Artist Chef (Joanie)
February 22, 2010

Looks simple in the photo but for sure its richly delish! Kudos again to you :)

 

marisa
February 22, 2010

this looks delicious~ and what simple ingredients... mmmmm
thanks!

 

Sarah
February 22, 2010

I wanted to comment on the Chocolate Puddle Cookies from a few days ago, but it seems comments are now closed for that recipe. I gave those a try on Saturday, and they were fantastic. I'm glad that I got off my bottom to make them, instead of simply starting at the picture.

*** This squash salad also looks delicious, though I must ask, what is harissa paste and where can I find it? I've never heard of that before.

 

Pam
February 22, 2010

Heidi, maybe "Anonymous" and Susanne's comments actually have a germ of a fun idea in them ... how about a post where your readers can list recipes of yours that they've made/loved/hated/modified/made 10 times, etc. Kind of like the "what books are you reading" post from a few months back --which I printed out and am slowly and luxuriously making my way through, on the theory that people who read and appreciate your recipes, like me, probably also read books I'd like! It might be interesting to see which recipes hit the sweet spot for the most people, etc.

Pam

 

tariqata
February 22, 2010

Sarah: harissa is a North African spice paste; Heidi posted this amazingly good recipe for harissa spagettini which has some links to more information and a recipe.

I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce. I keep it in a jar in hte fridge with enough olive oil poured on to cover the paste.

And I'm really indebted to Heidi for both the harissa pasta and the introduction to harissa. I'll be making this squash salad to bring to my university's healthy food potluck this Wednsday.

 

Wayne
February 22, 2010

I lobbied Heidi to title this recipe "Brass Knuckle Squash Salad" because that's what this squash looks like, but she kept the sensible name that will help locate it at the market.

 

ann
February 22, 2010

yum, what an unusual pairing of miso with harissa. really imaginative.

i also wanted to tell you that i have been making the clemenquat salad from super natural cooking as much as i possibly can before clementines and kumquats disappear from the market this spring. the combination is brilliant!!

 

I definitely need to get my hands on some harissa paste. On the kale - why not include the stems? I always do, cut 'em into thin rounds.

 

ivana
February 22, 2010

i am cooking it now. i used carnival squash. i didn't find harissa and i would loiev to see how the orginal one tastes like. i made my own one with what i had, it a really nice and colorful dressing. i used barley miso and it tastes great.
any ideas on anothe dish to make it a bigger meal. my hgusband is a runner and i know he will be giving me the look about this as supper

 

Jessica
February 22, 2010

I was so excited about trying these flavors when I first saw this recipe this morning. Just finished serving it to amazing reviews (including non-vegetarians). I used acorn squash, potatoes, sauteed red chard & thinly sliced walnuts. I had no harissa so I substituted some similar spices. Delicious! Thank you for the inspiration!

 

Naimah
February 23, 2010

This looks lovely, I really want to learn to cook with kale -- I never know what to do with it!

Naimah
CoolBlackChef.co.uk

 

Jenny
February 23, 2010

Are you there, squash? It's me, Jenny. Lordy, this looks amazing! I'd love to try this with fresh herbs from the garden. It looks wonderfully refreshing and light. Never would've thought of this combination and now i'm eager to try it!

And anyone who needs guidance on your easy-to-follow, concise and wonderful recipe above needs to pick up a "Cooking for Dummies(anonymous, i'm looking at you)."

 

Jennifer
February 23, 2010

Heidi - you continue to inspire me! I had never had Delicato squash before, but doing my shopping in Whole Foods last night I saw a small display of them and recalled this recent post. My husband refuses to eat squash, he tries it and doesn't dislike it - just doesn't want to eat it, and I am already always cooking multiple dishes for dinner most nights, so I try to make most of the veggies "joint." Well, I decided to roast one of the Delicatos night, and I am hooked. I roasted it plain, and it tasted almost like toasted marshmallows....heaven! I ate half night and just finished a delicious lunch of brown rice, black beans, wilted spinach, shaved carrot & the other half of my squash. I used a little chipotle chili powder, tiny bit of garlic, salt & pepper, but just tossing those simple ingredients from my fridge together was absolutely delicious. And, by the way, your carrot oatmeal cookies are amazing - we always have a container in the pantry. Thank you for sharing your talent.

 

Anonymous
February 23, 2010

sounds SOOOO good. that combo would never cross my mind either but that is why i read!! know what i'm making this week

 

Courtney
February 23, 2010

I made this squash dish last night and it was amazing! So tasty! I loved the glistening kale and the slight crunch from the skins of the squash. The dressing is so flavorful and different. I will definitley make this again!

 

Nicolle
February 23, 2010

Hello Heidi,

First of all, congratulations for this wonderful journal - I adore to check it every week to see what surprise I can cook!
I´m from Brazil so sometimes if the ingredient is too much exotic, I just can´t find it. But something really puzzles me. Although we have here a huge variety of vegetables and fruits, we have only 2 types of squash - the one we call the "Italian" type (zuchinni) and the Brazilian type, which is basically the same thing but a bit bigger and bitter. No accorn or delicata squashes whatsoever :( . Do you have any suggestion for substitutes? (for this or other recipes...)
Many kisses

 

Rose
February 23, 2010

Looks wonderful. I love the addition of marcona almonds.

 

CBRDB
February 23, 2010

Lovely recipe, a great combination of flavors. So easy to make, thanks for posting it.

 

Malia
February 24, 2010

Made this tonight - absolutely delicious! I used a grapefruit spoon to clean out the seeds. I so enjoy your unusual combinations, and feel encouraged to experiment, myself.

 

Max
February 27, 2010

Lord! Was that GOOD! So easy and so amazingly delicious! Thanks!

 

Erin
March 1, 2010

I just made this. It was easy to do and fantastic. Awesome! Also, I bought your book and it came in today, double awesome!

 

Tonya
March 2, 2010

Even my meat-and-potatoes husband loved this. The thing I love about all your recipes is there's always one ingredient where you think, "huh?" and in this recipe that's the radishes. But they add such texture and great flavor to this dish.

 

kate
March 2, 2010

Great idea! 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. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great! Thanks for the inspiration.

 

tagan engel
March 3, 2010

great post! I love delicata squash and always wonder why more people don't cook it. especially, since you don't have to peel it. 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. the dressing mostly from the pickled onion juice, so a little sweet and salty. Your blog is amazing and very inspiring! I have just recently started blogging. check out my site if you can. congratulations on the saveur nomination!

 

bria
March 12, 2010

I am chewing on it as I write--just had to pop over to say how yummy it is. That dressing is amazing--I had leftovers and will look forward to using it as a salad dressing.

Didn't have the radishes and used red miso instead of white. Used the marcona almonds.

I don't think I would want to change a thing when I make it again (which will be soon!).

 

Deena
March 25, 2010

I scraped the last bit of harissa from the little jar for this recipe. I used half of an acorn squash and tossed in some whole garlic cloves for the roasting. Mmmmmm good--another lovely recipe, Heidi! Keep on keepin' on.

 

Julia
April 26, 2010

I made this back when it was posted, and I was reminded of it from one of your recent posts. Was totally craving the "dressing" today, then looked back at the recipe with the kale, marcona almonds, radishes, and now I REALLY REMEMBER how wonderful this dish was! Thank you for all your inspiration! Been following you for about 3 years, and your recipes I try the MOST!

 

kikus
June 12, 2010

интеретсно написано