Roasted Winter Squash with Kale & Pomegranate Seeds from ‘The Yellow Table’
This week, we’re spotlighting recipes from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure), a collection of easy, fuss-free recipes perfect for casual get-togethers. Try making the recipes at home and let us know what you think!
Photograph by Signe Birck
Roasted Winter Squash with Kale & Pomegranate Seeds
Serves 4
With its combination of dark green, red, and bright orange, this salad looks so festive. Though you can use any winter squash for this recipe, Delicata is both beautiful and practical—and unlike with other varieties, you can actually eat the skin.
1 pound winter squash, such as acorn, butternut, delicata, or kabocha
5 tablespoons extra-virgin olive oil, divided
Fine sea salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 bunch Tuscan (Lacinato) kale, stems removed, cut into bite-size pieces
2 tablespoons pomegranate seeds
2 tablespoons toasted pine nuts
Shaved Parmesan,* for garnish
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Use a sharp knife to cut the squash in half then scoop out the seeds with a spoon. If using acorn or butternut squash, place the 2 halves, cut-side up, on the foil-lined baking sheet. If using delicata or kabocha squash, cut it into half-moons and arrange those on the foil-lined baking sheet. Brush the squash with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and roast until soft (turn the delicata or kabocha squash once during roasting), 20 –25 minutes for the delicata or kabocha squash and about 40 minutes for the acorn or butternut squash. Cool slightly. When cool enough to handle, cut the acorn or butternut squash into half-moon pieces.
Pour the balsamic vinegar into a small bowl. Add the remaining 4 tablespoons olive oil in a slow, steady stream, whisking constantly. Season to taste with salt and pepper.
Place the kale in a large bowl, add half the vinaigrette, and toss until evenly coated.
To assemble the salad, arrange the squash slices on a large platter—you can leave the skin on and people can cut it off themselves—and drizzle with the remaining vinaigrette. Arrange the kale on top then sprinkle with pomegranate seeds, pine nuts, and shaved Parmesan
Do Ahead: The squash can be roasted ahead and kept at room temperature for several hours before using. Alternatively you can roast the squash 1 day ahead and keep it in an airtight container in the refrigerator for up to 1 day. Bring it to room temperature before using.
*Eliminate the Parmesan for a dairy-free, vegan salad.
Reprinted with permission from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure).
More delicious squash recipes to try at home:
Butternut Squash Lasagna Recipe
Squash-Corn Fritters with Chipotle Cashew Cream
Butternut Squash Soufflé Recipe
