SWEET-SPICY ROASTED DELICATA SQUASH
Serve it with a chili-citrus salad.
“Jumpstart your immune system with vitamin C-rich winter citrus paired with a mustard- and honey-spiked squash,” says Lauren Gerrie, co-owner of bigLITTLE Get Together, a New York-based culinary company.
For the squash
- 3 tablespoons coconut oil
- 2 teaspoons hot mustard
- 2 teaspoons hot honey
- ½ teaspoon salt
- 2 delicata squash, sliced into ½-inch rings and seeds removed
For the salad
- 1 blood orange
- 1 cara cara orange
- 2 satsumas
- 2 clementines
For the dressing
- ½ teaspoon togarashi Japanese seasoning
- 2 teaspoons dried aleppo pepper flakes
- 1 teaspoon yuzu kosho
- 3 tablespoons extra virgin olive oil
- Preheat oven to 425 degrees and line a baking sheet with aluminum foil.
- In a small bowl, whisk together coconut oil, mustard, hot honey, and salt. Toss with the delicata rings until evenly coated.
- Place squash on the baking sheet and roast for 15 minutes, then flip and finish roasting until golden and just beginning to char, around 10 to 15 minutes longer.
- While the squash is roasting, peel all the citrus then slice the blood and cara cara oranges and pull apart the segments of the satsumas and clementines.
- In another small bowl, whisk together all ingredients for the dressing.
- Place orange slices and segments on a plate and drizzle the dressing generously. Sprinkle with salt then top with the roasted delicata squash.