Roasted Delicata Squash & Couscous Salad
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.
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:
- 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 1/2 cup pomegranate ariels
- 1/4 cup goat cheese
- micro greens, for garnish
- Preheat oven to 375 degrees.
- Cut delicata squash length wise and remove seeds.
- Slice into ½ inch pieces and arrange on parchment lined baking sheet.
- Drizzle with olive oil, salt and pepper.
- Bake for 25-30 minutes until tender.
- 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.
- Bring broth to a boil. Add in 1 cup dry pearl couscous. Cover and cook for 8-10 minutes. Set aside.
- Melt butter in a skillet. Add the sage in and cook until crisp. Remove from heat and drain from butter.
- In a mason jar, combine dijon mustard, lemon juice, olive oil, salt and pepper. Shake until evenly combined.
- 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.
- Enjoy!
Make this recipe? I’d love to see! Take me @AmandasPlate or using #CreateAmandasPlate
Happy cooking,
Amanda
nice post kakak 😀