Roasted Delicata Squash

Gluten Free Butternut Squash Pasta al Forno

Fall Wheat Berry Salad with Delicata Squash and Raddichio

Miso Dressing
This vibrant fall salad joins tender wheat berries, caramelized roasted delicata squash, and wilted radicchio with a maple miso dressing. A contender for the holiday table, or ...a nice way to mix up the autumn weekday dinner rotation. If you don’t have roasted pepitas, you can roast raw pepitas along with your squash (see instructions in the notes below). Pecans or sunflower seeds would work well here, too. This salad is best eaten right away at room temperature, but leftovers are also delicious served warm.

Wheat Berry Salad with Roasted Delicata Squash and Radicchio

Ingredients

For the Maple Miso Dressing:

  • ⅓ cup (78 ml)  Jovial Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons white miso paste
  • 2 teaspoons lemon juice
  • 2 teaspoons pure maple syrup
  • ½ teaspoon kosher salt
  • 1 clove garlic, grated

For the Salad:

  • 2 Delicata squash (about 10 ounces each), halved lengthwise, seeded and cut into ½ -inch half moons
  • 3 tablespoons Jovial Extra Virgin Olive Oil, divided
  • 1 tablespoon honey
  • Kosher salt and ground black pepper
  • 1 head radicchio, cored and shredded (about 4 cups)
  • 1 cup (192g) Jovial Einkorn Wheat Berries
  • ⅓ cup (75g) roasted pepitas (pumpkin seeds)
  • ½ cup (112g) shaved Parmigiano Reggiano

Instructions

  1. Make the dressing: in a medium bowl, whisk together all dressing ingredients. Cover and set aside.
  2. Heat oven to 425° F. In a large bowl, toss squash with 2 tablespoons olive oil, honey and a generous sprinkle of salt and black pepper. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes. As it comes out of the oven, fold in the radicchio with 1 tablespoon olive oil. Pop the pan back in the hot oven just long enough for the radicchio to wilt, 1-2 minutes.
  3. While the squash is roasting, bring 3 cups of salted water to a boil. Once boiling, add the wheat berries and let simmer on low heat for 30-35 minutes or until soft but still chewy. Once cooked, drain and set aside.
  4. Assemble the salad: In a large bowl, toss the cooked wheat berries with ¼ cup of the dressing. Gently fold in the squash, radicchio, and pepitas and toss with an additional 2 tablespoons of the dressing. Finally, fold in the shaved Parmigiano. Taste and add salt and pepper or additional dressing to taste. Enjoy room temperature.

Notes: Store leftover dressing in the refrigerator to use in a future salad. Cover and refrigerate leftovers for up to 3 days. Salad is best eaten warm or at room temperature.

If you’re starting with raw pepitas, you can roast them right alongside your squash: Prepare a second baking sheet with parchment paper. Spread the raw pepitas out evenly and sprinkle with a pinch of salt. Add them to the oven at 425° F for 7 minutes, shaking the tray halfway, until they’re beginning to brown. Watch them carefully!