Roasted Squash Recipe
Delicata & butternut squash, spiced mascarpone, baby kale, pistachio granola, apple cider vinaigrette
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Ingredients
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Squash
Spiced Mascarpone
Salad
Vinaigrette
Method
Roasting the Squash
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the delicata and butternut squash in half lengthwise and scoop out the seeds. Cut them into 1-inch thick slices.
- 2
Season the Squash
In a large bowl, toss the squash slices with olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Squash
Spread the seasoned squash slices in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, flipping halfway through.
Making Spiced Mascarpone
- 4
Mix the Ingredients
In a medium bowl, combine the mascarpone cheese, ground cinnamon, ground nutmeg, and honey. Stir until smooth and well blended.
Preparing the Salad
- 5
Assemble the Salad
In a large bowl, add the baby kale. Once the squash is done roasting and has cooled slightly, add it to the bowl with the kale.
- 6
Add Granola
Sprinkle the pistachio granola over the squash and kale mixture.
Making the Vinaigrette
- 7
Whisk Ingredients Together
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and olive oil. Season with salt and black pepper to taste.
Serving
- 8
Dress and Serve
Drizzle the vinaigrette over the roasted squash and baby kale salad. Serve with a dollop of spiced mascarpone on top.
