Roasted Delicata Squash over Wild Rice Medley with LemonTahini Drizzle

This less known winter squash is one of my new faves--I didn't discover it until last year! Delicata squash has all the wonderful nutrients and fiber as other winter squashes yet it is so easy to use. Since the skin is edible, it is super quick to cook. (You can easily peel the skin with a potato peeler if you prefer-I show both peeled and unpeeled in the photo.)

I can't decide which way I like it cooked best-stuffed, roasted, sautéed, or steamed. This recipe highlights a lovely roasted preparation that will make a statement on your fall or winter dinner table. I serve the roasted squash over a bed of wild rice mixed with roasted chickpeas, pine nuts, and dried cranberries. Then I top it all with chopped dill and a lemony tahini drizzle. Of course, you can sub different grains (ex: farro, spelt, quinoa), nuts/seeds (ex: pumpkin, pecan), dried fruit (ex: apricot, fig, currant), or herbs (ex: parsley).

Serves 6 (more or less)

Ingredients:

• 1 delicata squash

• 2 cups cooked wild rice or other cooked grain (farro, quinoa, spelt)

• 1 can chick peas, rinsed and drained

• 1/3 cup pine nuts

• 1/4 cup dried cranberries

• 2 tbsp or more chopped dill (could sub mint or parsley)

• Spices: 1 tsp salt, 1/2 tsp smoked paprika, 1/2 tsp paprika, 1 tsp garlic powder, pinch cayenne, pinch sumac (if you have it)

• 1-2 tbsp olive oil or olive oil in spray bottle

• Optional: pomegranate arils, 2 dried figs, sliced

Tahini Drizzle

• 1/3 cup tahini

• 3-4 tbsp fresh squeezed lemon juice

• 1/4 cup water (use half at first and add the rest as needed)

• 1/2 tsp smoked paprika

• 2 cloves fresh garlic or 1 tsp garlic powder

• 1/4 tsp turmeric powder

• 1/2 tsp salt

• Optional: pinch of cayenne pepper

Instructions:

1. Preheat oven to 400 degrees.

2. Wash the outside of squash well, cut it down the middle lengthwise, scoop out all the seeds (you can save them and roast them), and then cut the squash into half moon pieces. Place on a parchment lined roasting pan. Drizzle on about 1 tbsp of olive oil (or spray with olive oil) and sprinkle with 1/2-1 tsp salt, 1/2 tsp paprika, and fresh ground pepper. Roast in oven for about 25-35 minutes until soft and lightly browned.

3. Rinse, drain, and pat dry the chickpeas and place on a parchment lined baking pan. Drizzle with about 1 tbsp olive oil (or spray with olive oil) and sprinkle with salt, 1 tsp garlic powder, pinch of cayenne, and 1/2 tsp smoked paprika. Roast until browned about 20-25 minutes.

4. Spray a large non stick skillet with olive oil and sauté the pine nuts with a pinch of salt until lightly browned (watch closely so as not to burn them). Set aside.

5. Make tahini sauce by whisking or blending (if your tahini is thick and pasty, use a food processor to ensure a smooth finish) all the tahini drizzle ingredients together, starting with less water than called for and adding more as needed.

6. Gently mix together the wild rice, cranberries, pine nuts, and chickpeas and drizzle with 1-2 tsp olive oil and about 1/4 tsp of sumac powder. Heat through and adjust seasoning adding more salt, cayenne, black pepper, garlic powder, paprikas, turmeric powder or sumac as needed.

7. Spread the rice/chickpea mixture onto a platter and top with the roasted delicata squash and the chopped dill. Drizzle with some of the tahini sauce and top with optional pomegranate arils (and/or sliced dried figs). Add a light dusting of paprika or smoked paprika just for color. Serve the extra tahini sauce on the side.

Below shown with added sliced, dried figs on top: