Delicata and Slaw | A Mash-Up Made in Heaven

PHOTO: Lauren O'Connor | | This Roasted Rosemary-Infused Delicata Squash paired so nicely with my Fall Inspired Coleslaw, I couldn’t help but share my delight in such an unlikely pairing. Somehow, the colors and flavors (and texture) just work – a perfect compliment to each dish and a satisfying snack or side dish.

What I love about Delicata Squash is that you can actually eat the peel. When roasted with just a bit of olive oil and your favorite seasoning, the inside comes out moist and satisfying, while the skin has a nice bit of crisp. It’s like marrying fresh homemade potato chips with the likeness of a mashed sweet potato. Somehow the complimentary texture just works and the taste is divine.

As for the coleslaw, this Fall inspired slaw has the warmth of curry making it more of a comfort dish. The blend of textures and flavors turn a refreshing spring/summer side into autumn bliss.

So instead of one, you get two recipes that you can certainly enjoy for the Fall Season. One is for the Roasted Delicata Squash (see below) and the other is for my Slaw. Click here for my Fall Inspired Sweet-Curry Coleslaw.

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PHOTO: Lauren O’Connor | | Delicata and Slaw

Roasted Delicata Squash Recipe

Serves 2-4

You’ll need 1 medium Delicata Squash (chopped*), 1 Tablespoon olive oil, 1 sprig of fresh rosemary and 1 Tablespoon Ricotta per individual portion. Preheat the oven to 350ºF. Line a shallow baking pan with foil. Place chopped Delicata squash in a large zip lock bag; add 1 Tbsp olive oil and a pinch of salt. Seal and shake until well coated. Transfer to the foil-line pan, making sure distributed evenly. Sprinkle bits of Rosemary throughout. Bake for 30-40 minutes.

For the Mash-up: Line a layer of squash, top with slaw and add another even layer of squash and top with Ricotta. Enjoy! Or if you prefer simplicity, just serve Delicata with a dollop of Ricotta (and serve the coleslaw as a separate side).

*Tip: Cut ends of squash. Slice squash in half lengthwise, then cut each in half and scoop out the seeds. Finally, chop each halve along the width (flesh side down), so you end up with crescent shaped pieces.