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The thin skin of delicata makes it the perfect winter squash for sauteing and tossing into a salad.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Place squash in a shallow baking pan. Drizzle with 1 Tbsp. olive oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper. Roast 10 minutes; turn over. Roast 10 minutes more or until brown and tender. Remove squash; set aside pan. Reduce oven to 400°F.

  • Meanwhile, wash seeds in cold water to remove all pulp; pat dry. In same baking pan toss together seeds, 1 tsp. olive oil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Bake 5 minutes or until toasted.

  • For pickled raisins: In a small microwave-safe bowl combine raisins, vinegar, and 1 Tbsp. water. Microwave on high 1 minute or until bubbly. Let cool.

  • For Miso-Lemon Vinaigrette: In a bowl whisk together lemon juice, miso paste, and garlic until smooth. Whisking constantly, gradually add remaining 1/4 cup olive oil until emulsified.

  • In a large bowl toss kale, squash, and fennel with Miso-Lemon Vinaigrette. Place on platter. Spoon raisin mixture over; top with toasted seeds.

Nutrition Facts

285 calories; 19 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 0 mg cholesterol; 538 mg sodium. 1041 mg potassium; 26 g carbohydrates; 6 g fiber; 15 g sugar; 7 g protein; 0 g trans fatty acid; 10644 IU vitamin a; 149 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 181 mcg folate; 0 mcg vitamin b12; 196 mg calcium; 3 mg iron;


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