Roasted Delicata Squash with Spiced Yogurt Dressing

by Mill City Farmers Market, Tastemaker in Residence - Recipe by: Market Chef Beth Jones, Submitted by Jenny Heck, Marketing & Events Manager 

  photo courtesy of Mill City Times

photo courtesy of Mill City Times

This flavorful delicata squash recipe with cilantro, cumin and coriander spiced yogurt dressing is perfect for an easy weeknight dinner or an elegant side dish for the holidays. Delicata, acorn and most other varieties of winter squash do not need to be peeled. The tender skin is completely edible and will add color, texture, vitamins and fiber to you recipe. Just remember to thoroughly wash your squash before cooking!

You can find Minnesota grown squash, fresh herbs, greens and maple syrup for this recipe at the Mill City Farmers Market’s indoor winter market, located inside the Mill City Museum (704 S. 2nd Street) from 10 a.m. to 1 p.m. on select Saturdays starting November 11. Mill City Farmers Market’s winter market is Minneapolis’ trusted source for local and organic groceries and handmade gifts all year long! More information and healthy, seasonal recipes can be found at millcityfarmersmarket.org.

  photo courtesy of Mill City Times

photo courtesy of Mill City Times

Serves 6-8

Ingredients

For the Dressing
1 cup plain yogurt, preferably Greek
¼ cup chopped cilantro
½ tsp freshly ground cumin
1 tsp freshly ground coriander
1 small clove garlic, crushed and minced
Pinch of salt and freshly ground pepper to taste

For the Squash
3 medium delicata squashes, seeded and cut into ½ inch thick half moons
3 Tbsp sunflower oil
1 tsp Aleppo chili flakes

For the Pumpkin Seeds
2 tsp sunflower oil
1 medium red onion, cut into thin julienne strips
3/4 cup pumpkin seeds
1 small bunch kale or other greens, chopped (optional)
2 tsp maple syrup
Pinch of coarse sea salt

Instructions

  1. Preheat the oven to 400°.
  2. Mix the dressing ingredients in a small bowl and set aside.
  3. Mix the sunflower oil and chili flakes in a small bowl, and rub onto the delicata squash, coating the skin and cut sides. Roast for 15-20 minutes until just soft, and nicely caramelized.
  4. Heat the oil in a medium large pan. Fry the red onion over medium heat until brown and slightly crisp. Add the pumpkin seeds and cook, while stirring, until they begin to pop. Optional: Add chopped kale and cook 2-5 minutes, until slightly wilted. Drizzle in the maple syrup and cook for 30 seconds. Sprinkle on the sea salt and remove from the heat.
  5. Place the cooked squash on a platter and drizzle with the dressing. Sprinkle with the pumpkin seed mixture and serve warm or at room temperature.
  photo courtesy of Mill City Times

photo courtesy of Mill City Times