Noah hates squash. While I generally try to keep Noah’s like and dislikes in mind when I’m cooking, I’m not so nice that I don’t sometimes view his dislikes as challenges rather than prohibitions. I am determined to convert him. Then we will move on to cauliflower.
This recipe did not make Noah an avowed squash lover, but he did ask for seconds. It’s inspired by what I believe is one of the great squash recipes of all time: Smitten Kitchen’s Acorn Squash with Chile-Lime Vinaigrette. If you haven’t made it, you should.
Here, I used delicata squash because it is easier to cook and eat. (I’m actually not convinced we should ever eat any other squash.) I took the dressing in a middle eastern direction, filling it with Parsley, Za’atar, Sumac, Smoked Paprika and a smattering of Cayenne Pepper. The resulting recipe: it’s easy to make, easy to scale up for a dinner party, and makes great leftovers the next day. I have made it twice in the last week and would happily make it two more times next week, I think it is so good. Enjoy!
Delicata Squash with Spicy Za’atar Dressing
– 3 medium-sized delicata squash.
– 2 garlic cloves
– 1/4 cup olive oil + more for roasting squash
– 1 1/2 tablespoons lime juice
– 1/4 teaspoon Za’atar
– 1/4 teaspoon Sumac
– 1/8 teaspoon smoked Paprika
– 1 pinch of Cayenne Pepper
– Salt to taste
– 3 tablespoons finely chopped parsley
– Seeds of 1/2 a pomegranate
* Preheat oven to 400 degrees.
* Clean squash, cut in half, scoop out and discard seeds, and slice into 1/2 inch crescents.
* Toss squash with a drizzle of olive oil and sprinkle of salt.
* Arrange squash on roasting pan and roast for 40 minutes-hour until beginning to brown.
* While the squash roasts, mash together garlic, spices, and a pinch of salt. Add 1/4 cup olive oil and lime juice to garlic and spice mixture. Stir in parsley.
* When squash is done, toss with dressing and sprinkle with pomegranate seeds.