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.

Serves 4

Also in this series: Miso-Mirin Kabocha Squash and Zesty Butternut Squash Spread

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
  • Salt
  • Pepper


  1. Preheat oven to 425 degrees and line a baking sheet with aluminum foil.
  2. In a small bowl, whisk together coconut oil, mustard, hot honey, and salt. Toss with the delicata rings until evenly coated.
  3. 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.
  4. 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.
  5. In another small bowl, whisk together all ingredients for the dressing.

To Serve

  1. Place orange slices and segments on a plate and drizzle the dressing generously. Sprinkle with salt then top with the roasted delicata squash.
Photography by Robert Bredvad