Roasted Delicata Squash & Couscous Salad

delicata-squash

One of my favorite things about fall is the cool air that allows for slow roasting in my kitchen! A few weekends ago, my family and I spent the day at the Birmingham farmer’s market. We picked up a ton of beautiful squash and I set out to making some new dishes! 

One of favorite ways to prepare squash is by roasting them. The roasting intensifies the sweetness of the squash making it the perfect addition to any meal.  

delicata squash and couscous salad

I’m also really excited because I will be working on more video recipes for you all! Please let me know what you think and if you have any suggestions or ideas! Eventually, I hope to do full recipes with me talking you thru step by step 😀 If you have not already, please subscribe to my YouTube Channel @AmandasPlate

Here is the recipe: 

Roasted Delicata Squash & Couscous Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Squash
  • 2 medium sized delecata squash
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Pecans
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
Sage Leaves
  • 10 sage leaves
  • 2 tablespoons unsalted butter
Dijon Dressing
  • 2 tablespoons whole seed dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper
  • ½ cup pomegranate ariels
  • ¼ cup goat cheese
  • micro greens, for garnish
Instructions
Squash
  1. Preheat oven to 375 degrees.
  2. Cut delicata squash length wise and remove seeds.
  3. Slice into ½ inch pieces and arrange on parchment lined baking sheet.
  4. Drizzle with olive oil, salt and pepper.
  5. Bake for 25-30 minutes until tender.
Pecans
  1. Melt butter in a skillet. Allow butter to melt and stir in the pecans, brown sugar and ground cinnamon. Cook for 5 minutes until mixture thickens. Spread on parchment paper and allow to cool.
Couscous
  1. Bring broth to a boil. Add in 1 cup dry pearl couscous. Cover and cook for 8-10 minutes. Set aside.
Sage
  1. Melt butter in a skillet. Add the sage in and cook until crisp. Remove from heat and drain from butter.
Dressing
  1. In a mason jar, combine dijon mustard, lemon juice, olive oil, salt and pepper. Shake until evenly combined.
Assemble
  1. Place couscous on bottom of serving plate. Top with roasted squash, candied pecans, fried sage, pomegranate, goat cheese and microgreens. Drizzle dressing over the top.
  2. Enjoy!

 

delicata-squash

 

Make this recipe? I’d love to see! Take me @AmandasPlate or using #CreateAmandasPlate

 

Happy cooking,

 

Amanda

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Banana Oat Nut Muffins

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School has just begun and with a new school year comes excitement, nerves and the common ‘what’s for breakfast?’ question. Because mornings are often the busiest part of the day, I love to create breakfasts that can be enjoyed on the go. 

 

banana nut oat muffins, banana oat nut muffins

These banana

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Candied Pecans

candied nuts, holiday nuts

Is it just me or did this year fly by?

I mean, 2015 will be over in just a few short weeks!

But before we can celebrate the new year, we need to gift our friends and neighbors these delicious candied pecans!

candied pecans, candied nuts

Who doesn’t love a sweet, nutty, candied nut? And as a gift? The best 🙂

 

I’ve made several batches of these pecans and they are always gone in the blink of an eye! Seriously, they’re that good.

And the good news is, they’re really simple and easy to make.

pecans

 

Candied Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1 teaspoon water
  • 16 ounces pecans (about 4 cups)
Instructions
  1. Preheat oven to 320 degrees.
  2. In a large bowl, whisk the egg white, water and vanilla until it stiffens slightly.
  3. Stir in sugar, cinnamon.
  4. Add the pecans to the bowl and mix until the pecans are coated in the cinnamon and sugar.
  5. Spread pecans evenly on a baking sheet and place into the oven.
  6. Bake for 20 minutes, stirring every 10 minutes, until golden.
  7. Allow to cool completely
  8. Enjoy 🙂

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It was a seafood risotto, that was creamy, rich and packed with layers of flavor.

I set out to make my own risotto at home and learned from none other than Chef Emeril Lagasse

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During the 100th episode of MasterChef, I was the first round draft pick to join Nick Nappi’s team. We set out to create a menu to celebrate this huge milestone. The guests of honor included previous MasterChef contestants, restaurateurs, and food bloggers!

Our menu consisted of an appetizer of oysters and caviar (so fancy!) and our entree was duck breast with rice and roasted carrots!

We had little time to prep everything and I was worried about having to peel carrots for 50 people! But then, Mr. Stephen Lee, master gardener, ultimate veggie connoisseur had a brilliant suggestion! He handed me a 

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There are many things I miss about my hometown of Dearborn, Michigan.

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At all of these gatherings, there is always a large selection of delicious foods.

My awesome family celebrating at my MasterChef viewing party!
My awesome family celebrating at my MasterChef viewing party!
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