Zesty Roasted Delicata Squash

A tart dressing made with lime juice-infused shallots and jalapeños nicely complements the sweet squash, and a sprinkle of cilantro at the end offers a blast of freshness. This simple salad will brighten up any meal.

Ingredients

Delicata Squash, trimmed, deseededsliced into 1-inch thick pieces

3Tbsp

Extra-Virgin Olive Oilplus more for greasing

to taste

Kosher Salt

LargeShallot, peeled, thinly sliced

1/2

Jalapeño Pepper, mincedor more to taste

Lime, halved

1bunch

SmallFresh Cilantro, roughly chopped

Nutrition Per Serving

Calories

219

Fat

13.8 g

Protein

1.5 g

Carbs

23.4 g

Cooking Instructions

step 1

Preheat the oven to 425 degrees F (220 degrees C).

step 2

Rub a small amount of olive oil over a rimmed sheetpan. Spread the Delicata Squash (2) onto the sheet pan, drizzle with the Extra-Virgin Olive Oil (3 Tbsp) and season generously with Kosher Salt (to taste).

step 3

Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 20 to 25 minutes, checking after 15 minutes.

step 4

Roast until the underside of the squash slices are evenly browned, then stick the pan under the broiler for 3-4 minutes or until the top is evenly golden. Remove the pan from the oven and set aside.

step 5

Meanwhile, place the Shallot (1) and Jalapeño Pepper (1/2) in a small bowl. Juice half of the Lime (1/2) on top. Season with a pinch of Kosher Salt (to taste). Let it macerate while the squash roasts.

step 6

Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the Fresh Cilantro (1 bunch) over the top. Serve with the rest of the Lime (1/2) sliced into wedges on the side.