This season we harvested a bountiful variety of fall squash, including some lovely Delicata squash. Delicata squash tastes very similar to Butternut squash but since they are smaller, their skins are edible. That means less work in the kitchen since you don’t have to peel them and a more beautiful presentation on the plate.
In this recipe, Chef John incorporated two of our favorite fall products, our Organic Apple Butter and our Organic Rosemary Almonds & Pistachios, for some additional touches of fall flavor and crunch. Complimented by delicious, Vella Dry Jack cheese, and beautiful pops of color from in-season pomegranate seeds and you have a simple side dish that works well on a Thanksgiving table or for any fall gathering. Paired with a chilled glass of our Napa Valley Viognier or Napa Valley Chardonnay and you have a perfect fall pairing.
Rosemary Almond and Pistachio Delicata Squash with Apple Butter Vinaigrette
Recipe by Executive Chef John McConnell
INGREDIENTS:
2 Delicata squash (about 2 pounds), seeds removed and cut into ½-inch rounds
3 Tbsp. Clif Family Organic Extra Virgin Olive Oil
Sea salt and freshly cracked pepper
1/3 cup Clif Family Organic Apple Butter
1 tsp. white wine vinegar
1 Tbsp. fresh lemon juice, plus 1/2 tsp grated zest
1/2 teaspoon sea salt
3 oz. Vella Dry Jack cheese, shaved into chards
2 Tbsp. Clif Family Organic Rosemary Almonds & Pistachios
Fresh pomegranate seeds
Fresh rosemary, small leaves pinched from stems
DIRECTIONS:
Preheat the oven to 375°F. Place the sliced squash in a large bowl and drizzle it with the olive oil. Season with salt and pepper and toss until evenly coated. Transfer the squash to two large rimmed baking sheets, spreading it in a single layer. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
Meanwhile, combine the apple butter, vinegar, lemon juice/zest and salt in a small mixing bowl and whisk to combine. Set aside.
Using a vegetable peeler shave the cheese into chards. Set aside.
Roughly chop the Organic Rosemary Almonds & Pistchios, breaking up the larger nuts to smaller, more sprinkle-able pieces. Set aside.
Serving:
Spoon some of apple butter vinaigrette sauce onto a serving platter or individual plates and top with the roasted squash rings, shaved cheese, chopped Rosemary Almond & Pistachio nut mix and a drizzle more apple butter sauce. Garnish with fresh pomegranate seeds and a sprinkling of fresh rosemary.
SUGGESTED WINE PAIRINGS: