Put the kibosh on boring squash! behold roasted delicata with white balsamic, walnut & whole grain mustard vinaigrette featuring wild blueberry walnut crisp crunch.
2 small delicata squashes
1 tablespoon olive oil
1/4 cup walnut oil
2 tablespoons white balsamic vinegar
1 teaspoon whole grain mustard
1/2 shallot, minced
1 teaspoon maple syrup
generous pinch of Kosher salt and ground pepper to taste
1/2 cup pomegranate seeds
2/3 cup Wild Blueberry Walnut Crisps, crushed
Preheat the oven to 425°F.
Slice delicata squash lengthwise and scoop out seeds in the center. Cut squash into 1/2” slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast squash for about 20 minutes, turning once halfway through.
While the squash is roasting, prepare vinaigrette by placing all ingredients into a mason jar with a lid and shaking to combine. Set aside.
Remove the squash from the oven when the edges are golden brown. Arrange the squash on a platter, drizzle with vinaigrette, and sprinkle with pomegranate seeds and crushed wild blueberry walnut crisps. serve and enjoy!