by Miriam Hahn
If you have been wondering what the heck this new-found beauty is sitting next to the butternut squash, let me introduce you to Delicata Squash!
I love delicata squash for so many reasons. It’s a great source of fiber, potassium, magnesium, manganese, and vitamins B and C. But beyond the health benefits it is booming with taste. With just a few seasonings you won’t believe how amazing it is!
And the absolute best part is, you can eat the skin! We all know working to cut and peel a butternut squash is no easy task. This my friends, is squash simplicity.
It is delicious straight from the baking pan or in a gorgeous salad like this one. For other plant- based recipes, check out my Instagram here.
Delicata Squash Salad
- 1 Delicata squash
- 1 English cucumber, diced
- 1 cup grape tomatoes, halved
- 2 heirloom carrots, diced
- 1 red apple, cored and thinly sliced
- 1 cup sugar snap peas, chopped
- 1/2 cup pomegranate seeds
- Mixed greens for bottom of bowl
- 1/4 cup olive oil
- 1 Tbsp each: Dijon mustard, apple cider vinegar
- Juice of one lemon
- 1/2 tsp pink salt
- 1/4 tsp pepper
- Cut the squash in half lengthwise and remove seeds. Slice again into 1/2” half- moon slices. Toss with avocado oil, salt and pepper and bake 425F for 20-25 minutes. (You can eat the skin)
- Add mixed greens to bowl, then add the squash and other ingredients.
- Toss with dressing!
Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.
Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/group wellness classes held in Phoenix.