Roasted Fall Squash

pomegranate, hazelnut, fresno chiles

STARS

Roast a tasty trio of sweet potatoes, yams, and delicata squash and pair them with a flight of toppings. Add hazelnuts for crunch, pickled fresno chiles for a touch of heat, and pomegranate vinaigrette for sweetness that ties the whole plate together.

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Ingredients

Roasted Fall Squash

2 delicata squash, sliced into 1-inch thick half-moons
1 tablespoon light brown sugar
1 teaspoon Aleppo pepper
2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
½ teaspoon salt, to taste
2 yams, diced into 1-inch pieces
2 sweet potatoes, diced into 1-inch pieces
¼ cup toasted hazelnuts, crushed

Pickled Fresno Chiles

2 fresno chiles, sliced
½ cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
¼ cup water

Pomegranate Vinaigrette

½ teaspoon cardamom
½ cup pomegranate seeds
1 tablespoon pomegranate molasses
½ teaspoon kosher salt, to taste
½ cup olive oil
2 tablespoons red wine vinegar

Directions

Preheat the oven to 400°F.

On a baking sheet, toss the delicata squash with the brown sugar, Aleppo pepper, sherry vinegar, 1 tablespoon oil and salt. Roast for 12 minutes.

Toss the yams and sweet potatoes with the remaining oil, salt and pepper on a second baking sheet. Roast for 10 minutes, until tender. Combine with the roasted delicata.

Place the fresno chiles in a heatproof bowl. Heat the remaining pickle ingredients in a saucepan. Bring to a boil, then pour the hot liquid over the chiles. Cool.

Whisk together all the pomegranate vinaigrette ingredients in a small bowl. Adjust the seasoning to taste

To serve, place the roasted squash on a plate, top with hazelnuts and pickled fresno chiles, and drizzle with pomegranate vinaigrette.

Roasted Fall Squash

pomegranate, hazelnut, fresno chiles

STARS

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Servings: 4

Ingredients

Roasted Fall Squash

2 delicata squash, sliced into 1-inch thick half-moons
1 tablespoon light brown sugar
1 teaspoon Aleppo pepper
2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
½ teaspoon salt, to taste
2 yams, diced into 1-inch pieces
2 sweet potatoes, diced into 1-inch pieces
¼ cup toasted hazelnuts, crushed

Pickled Fresno Chiles

2 fresno chiles, sliced
½ cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
¼ cup water

Pomegranate Vinaigrette

½ teaspoon cardamom
½ cup pomegranate seeds
1 tablespoon pomegranate molasses
½ teaspoon kosher salt, to taste
½ cup olive oil
2 tablespoons red wine vinegar

Directions

Preheat the oven to 400°F.

On a baking sheet, toss the delicata squash with the brown sugar, Aleppo pepper, sherry vinegar, 1 tablespoon oil and salt. Roast for 12 minutes.

Toss the yams and sweet potatoes with the remaining oil, salt and pepper on a second baking sheet. Roast for 10 minutes, until tender. Combine with the roasted delicata.

Place the fresno chiles in a heatproof bowl. Heat the remaining pickle ingredients in a saucepan. Bring to a boil, then pour the hot liquid over the chiles. Cool.

Whisk together all the pomegranate vinaigrette ingredients in a small bowl. Adjust the seasoning to taste

To serve, place the roasted squash on a plate, top with hazelnuts and pickled fresno chiles, and drizzle with pomegranate vinaigrette.