Roasted Delicata Squash With Figs, Arugula, and Tahini Drizzle
Makes 4 Servings
This salad is from the mood-boosting section of recipes in my book Food Story. It’s easy to make and is the epitome of fall on a plate! You can use any winter squash in this recipe—butternut, kabocha, kuri—but I like delicata because you don’t have to peel it. Plus, it makes a pretty presentation when roasted in rings. Add all the ingredients to a bed of arugula and marry all the flavors with an elegant lemony tahini dressing.
Tip: If using other winter squashes, be sure to peel them, scoop out the seeds, and cut into 1/2-inch-thick slices. Adjust the cooking time as needed.
Note: If figs aren’t available, try substituting with sliced pear or apple.
INGREDIENTS
SQUASH SALAD
2 pounds delicata squash
1⁄2 small red onion, halved and thinly sliced
2 tablespoons olive oil
fine sea salt and freshly ground black pepper
4 cups baby arugula
6 large, ripe fresh figs, trimmed and quartered
2 teaspoons toasted sesame seeds
1 tablespoon chopped fresh flat-leaf parsley
TAHINI DRESSING
1⁄4 cup tahini
1⁄4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon fine sea salt
pinch of black pepper
Makes 4 Servings
This salad is from the mood-boosting section of recipes in my book Food Story. It’s easy to make and is the epitome of fall on a plate! You can use any winter squash in this recipe—butternut, kabocha, kuri—but I like delicata because you don’t have to peel it. Plus, it makes a pretty presentation when roasted in rings. Add all the ingredients to a bed of arugula and marry all the flavors with an elegant lemony tahini dressing.
Tip: If using other winter squashes, be sure to peel them, scoop out the seeds, and cut into 1/2-inch-thick slices. Adjust the cooking time as needed.
Note: If figs aren’t available, try substituting with sliced pear or apple.
INGREDIENTS
SQUASH SALAD
2 pounds delicata squash
1⁄2 small red onion, halved and thinly sliced
2 tablespoons olive oil
fine sea salt and freshly ground black pepper
4 cups baby arugula
6 large, ripe fresh figs, trimmed and quartered
2 teaspoons toasted sesame seeds
1 tablespoon chopped fresh flat-leaf parsley
TAHINI DRESSING
1⁄4 cup tahini
1⁄4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon fine sea salt
pinch of black pepper
METHOD
To make the tahini dressing, in a small bowl whisk together the tahini, lemon juice, olive oil, salt, and pepper. Thin with 2 tablespoons water, or enough to make a pourable consistency. Set aside.
Preheat the oven to 425°F. Slice the squash into ½-inch rounds; use a spoon to scoop out the seeds. Transfer the squash rings to one side of a large-rimmed baking sheet, placing the sliced onion on the other side. Drizzle the squash and onion with the olive oil and season with salt and pepper. Toss gently to coat evenly, then spread into an even layer (again, keeping them separate).
Roast, stirring the onions once or twice, until the onions and squash are browned and tender, about 15 minutes for the onions and about 25 minutes for the squash. (When the onions are ready, transfer to a plate and continue roasting the squash.) When the squash is ready, set aside on the pan to cool slightly.
Spread the arugula on a serving platter. Arrange the roasted squash and onions on top in an even layer. Drizzle with some of the tahini dressing. Arrange the figs on top. Garnish with the sesame seeds and parsley and serve.
Recipes excerpt from the book Food Story: Rewrite the Way You Eat, Think, and Live by Elise Museles © 2021 Elise Museles, reprinted with permission from the author and the publisher, Sounds True, Inc.
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