While indulging in the autumn weather I was inclined to make something weather appropriate. At the the produce stand I picked up some Delicata Squash. It was an impulse move. You see I had no particular recipe for a meal in mind … I just really love the flavor of this squash when it is roasted. The roasting enhances the flavor and I love how it also tenderizes the skin. So at least I knew I was roasting the squash. What else were we to eat? I still had no clue.
Walking through the stand I spotted the last of the summer corn. I picked that up too, along with some lettuce and headed home. Still no clue, but I know we like all these things so this is quite possibly not too bad.
Salad was the only thing that came to mind by the time I was home. To be honest I think I subconsciously knew I was going to make salad all along. I could live on salad, and it is quite possibly my most favorite thing to eat. A hearty salad like this one is not only satisfying in flavor, it’s layered with textures. The brightness and slight spiciness of the dressing compliments it all perfectly. Just throwing this salad together was easy, not eating it all at once was the hard part.
Roasted Delicata Squash Salad (feeds 4)
(*Note: this salad is great on its own with some bread and cheese, I also think it would be great along side a steak or any roasted / grilled meat.)
1 medium delicata squash
2 ears of corn, peeled and washed
Green leaf lettuce, washed & chopped (figure 3-4 leaves per person)
1 tbsp dried thyme
1 small shallot, minced
2-3 tbsp red wine vinegar
1 tsp dijon mustard
1 tbsp maple syrup
1/4 tsp cayenne pepper
Sea salt and fresh black pepper to taste
First, pre-heat the oven to 375 degrees. Cut the delicate squash length wise, scraping out the seeds in the center and discarding them. Cut the two halves into 1 inch slices, discarding the ends. Place the sliced squash in a large bowl and drizzle with a bit of olive oil, and add in the dried thyme. Toss it all together until the squash is well coated.
Next, place the oiled slices of squash on parchment lined sheet pans, spacing them evenly. Sprinkle with salt and pepper and place in the oven to roast for about 20 - 25 minutes (rotating them half way though). You are looking for the squash slices to be tender and golden from roasting. Remove from the oven and let them cool slightly.
Then, place your broiler on high. Place your fresh corn on the cob under the broiler and let it slightly char the corn, rotating it every so often until it is evenly charred. Place the corn on a cutting board to cool. Once Corn is cool, carefully cut the charred kernels off the cob with a sharp knife. Place the kernels aside until needed.
Meanwhile, in a bowl place your vinegar, minced shallot, mustard, maple syrup, and cayenne. Whisk it together, and slowly add about 1/3 cup olive oil while still whisking. Your dressing should be emulsified and cohesive. Season it with your salt and pepper to taste.
Finally, place your lettuce, corn, and squash in a large serving bowl. Drizzle a bit of your dressing over the top of it and toss it all together well. Add more dressing if you feel it is needed. Serve it immediately and enjoy.