Delicata Squash Salad

When I was trying to figure out what to make for dinner, I opened up my fridge and was quite happy to see it full of colorful veggies. I decided to experiment with delicate squash. I had read online (consult the “google”) that the skin is quite thin and is able to be eaten (unlike butternut squash which tends to be thicker and more tough). I was pleasantly surprised when I sampled the roasted squash. Very sweet (in addition to the honey) and light. I suggest using some sort of bitter greens to go along with the squash just to off-set the sweetness. The beans give extra nutrients and help fill you up.

Delicata squash, de-pulped, and sliced
Extra virgin olive oil
3 tablespoons honey
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 small onion, minced
1 tablespoon red wine vinegar
½ cup white cannellini beans, drained, rinsed
Kale (or other more bitter green)

Preheat the oven to 375 degrees. Lightly coat the squash with the olive oil. Lay the squash in one layer on a baking sheet. In a small bowl, combine the balsamic vinegar and honey. Brush the squash with the mixture. Bake for about 15 minutes. Careful not to burn the bottoms of the squash.

Meanwhile, heat a small skillet over medium-low heat. Add the onion and garlic. Cook while continuously stirring for about 2-3 minutes. Do not allow to brown. Add in the leftover balsamic vinegar mixture, along with a splash of red wine vinegar (about 1 tablespoon). Reduce by cooking for another 4-5 minutes. Remove from heat.

Lightly toss the reduction with the kale and beans in a large bowl. Add the squash to the top and enjoy!