Also in our box were three delicata squash and I’ve got a great recipe, appended below, for this lovely squash that doesn’t need peeling before you enjoy it – Roasted Delicata Squash with Tahini and Herb Salad from Martha Stewart Living about 5 years ago. Try the poblano pepper in this instead of the serrano. Won’t be as hot, but definitely flavorful.
Ingredients:
1 delicata squash, halved, seeded, and cut into 1-inch wedges 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 tablespoons fresh lime juice 1 teaspoon honey 1/2 serrano, seeded and minced 1/2 cup Greek yogurt 2 tablespoons tahini 3 cups mixed fresh dill, cilantro, and mint 3 tablespoons toasted white sesame seeds
Preparation:
Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing.