Roasted Delicata Squash Salad
Courtesy of Charlotte Russell

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​
Ingredients: 
Directions:
Halve & seed one Delicata squash, & slice into ¼”- thick crescents.

Place crescents on baking sheet lined with parchment paper and drizzle with Butternut Squash Oil.

Roast @ 425 for 25-35 minutes (until lightly browned & starting to caramelize).

Cut roasted slices in thirds & arrange on a salad plate on top of good mesclun.
 
Spread pepitas in a layer on an iron skillet, turn the heat on medium high, wait until one pops, then stir for a couple of minutes, turn off the heat, and stir again a couple of times as they continue to brown slightly.

Sprinkle liberally with roasted pepitas, then drizzle with Cranberry-Pear Balsamic Vinegar.  Mix lightly & serve (ideally while squash is still warm).
 
(Makes 2 generous salads or 3 small ones.)

​​​Enjoy!