Super Simple Garden Recipes: Delicata Squash with Thai Vinaigrette

Jan 3

We used some of our garden grown fall-harvested delicata squash for this super simple and flavorful winter side dish. We like delicata because it doesn’t require peeling, but imagine this recipe would be great with other varieties of winter squash, too, like the kobocha featured in Chez Katey Lou’s Always Hungry Blog. We used the ingredients we had on hand and it paired beautifully with our steaming Thai chicken noodle soup! We had to wait for the daytime temps to climb above freezing to go harvest some thawed cilantro leaves from our covered raised garden beds, though!

Ingredients:
2 cubed or sliced delicata or other type of **winter squash**
1-2 thinly sliced **shallots**
1 tablespoon **extra virgin olive oil**
pinch of **salt**
Vinaigrette Ingredients:
2 teaspoons **rice vinegar**
juice of 1/2 **lime**
2 teaspoons fish sauce
1 teaspoon grated or minced ginger
2 tablespoons **extra virgin olive oil**
2 teaspoons **sweet chili sauce**
1/4 cup roughly chopped **cilantro**

Squash Instructions:

Preheat your oven to 425 degrees F.

2. Place the squash cubes (or slices) and the shallots in a large bowl and toss with olive oil and salt. Transfer to a rimmed baking sheet and roast for 30 minutes or until the squash is browned on the outside and soft on the inside. Then, transfer to a medium bowl.