Recipe: Delicata Squash & White Bean Salad

Oct. 8, 2024

The beginning of fall has put me in such a winter squash mood. Soup, pasta, stuffed, roasted, pie filling—is there any meal squash can’t rescue from the blahs? And they are so beautiful on my counter as well, whether it’s the deep forest green of acorn, the green and orange explosion of carnival, the mysterious blue grey of Hubbard—they're almost too gorgeous to cut into. But cut we must, if we are going to enjoy them in this warm delicata squash and white bean salad.

Delicata are the perfect squash for a quick autumn lunch or dinner because you don’t have to peel them before roasting them, so that cuts down on your prep time considerably. Unlike other squashes, the skin on the aptly named delicata is so delicate it will practically melt into softness when cooked, so no need to peel.

Delicata Squash and White Bean Salad

2 small delicate squash or 1 large, around 2 lb.

2 cloves garlic, peeled and crushed

1 tsp ground coriander 

1 Tbsp paprika

½ tsp grated nutmeg

2 Tbsp olive oil

Salt and pepper

2x 14 oz. cans cannellini beans, drained and rinsed

1 small red onion, halved, peeled, and thinly sliced

4 Tbsp chopped fresh cilantro or parsley or a combination

Salad greens of your choice (green leaf, boston, bibb, arugula, mesclun, etc), washed and drained

3 Tbsp tahini

3 Tbsp freshly squeezed lemon juice

2 Tbsp warm water

2 Tbsp olive oil

1 clove garlic, grated or minced

Pepitas or finely chopped pistachios (optional)

Directions

1. Preheat oven to 425°F.
2. Prep the squash: Trim the ends off each delicata and slice them in half lengthwise. Scoop out and discard the seeds and membranes, then cut the halves in half again, then crosswise into quarter-circles around 1/3 inch thick. Toss the delicata pieces with the crushed garlic, coriander, paprika, nutmeg, 2 tablespoons of olive oil, and a good pinch each of salt and pepper on a sheet pan in one layer and roast for about 25 minutes, flipping once halfway through, until tender and golden brown on both sides—a little crispy is good. (Note: If the pieces are piled up on each other, they steam rather than roast.) Remove from the oven and let squash cool to room temperature.
3. Next, make the dressing. Combine tahini, lemon juice, warm water, olive oil, and grated or minced garlic in a glass jar and whisk or shake vigorously until combined and a pourable consistency. Season with salt and pepper to taste. Add more lemon juice, warm water, or olive oil as needed.
4. To assemble: Put the delicata, beans, red onion, and chopped cilantro or parsley in a bowl and toss gently with the tahini dressing. Season to taste. Lay the salad greens on a platter and pour the squash mixture on top.  Scatter pepitas or pistachios on top if you like a little crunch. Serve and enjoy!

Don’t forget to take a picture of your delicious salads and share with the farm on Instagram, Facebook, or by email!

By Melissa Bogursky

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