Roasted Delicata with White Balsamic, Walnut & Whole Grain Mustard Vin - Maine Crisp Company
Roasted Delicata with White Balsamic, Walnut & Whole Grain Mustard Vinaigrette and Wild Maine Blueberry Crisp Crumble

Roasted Delicata with White Balsamic, Walnut & Whole Grain Mustard Vinaigrette and Wild Maine Blueberry Crisp Crumble

December 02, 2020

Put the kibosh on boring squash! behold roasted delicata with white balsamic, walnut & whole grain mustard vinaigrette featuring wild blueberry walnut crisp crunch.

Ingredients

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

Directions

1

Preheat the oven to 425°F.

2

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.

3

Roast squash for about 20 minutes, turning once halfway through.

4

While the squash is roasting, prepare vinaigrette by placing all ingredients into a mason jar with a lid and shaking to combine. Set aside.

5

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!


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