Since fall has started, we have been eating four big Delicata winter squashes per week. It is a versatile ingredient that is easy to add into Asian dishes, pasta, and salads. You can eat the skin (no peeling!!) and it’s quick to prepare on week nights. Recently Heidi Swanson has been posting all kinds of yummy recipes for Delicata squash on 101 Cookbooks. The last one I tried was inspired from a new cookbook, The Kinfolk Table. After I made the recipe, I decided to come up with my own vegan version of the salad with Barbecue Sunshine Burgers. The sweetness of the squash plays off of the bitterness of the arugula and the smokey flavor of the barbecue Sunshine Burger wonderfully. For all you gardeners, this recipe also is a great way to use up some of the arugula in your garden which, if your garden is like mine, is going crazy this time of the year!
This recipe serves 4
2 Delicata squash
2 1/2 Tbs olive oil, divided
1 tsp garlic powder
1 1/2 tsp sea salt
1 tsp black pepper
1 tsp cayenne pepper
5 cups arugula, washed, dried, and roughly chopped.
*1 package Barbecue Sunshine Burgers, cooked per package instructions.
1 avocado, peeled and cut into cubes.
1 Tbs good balsamic vinegar, plus more for optional garnish
pepitas for garnish
Siracha for garnish
Pre-heat oven to 400 degrees F.
Slice the ends off of each squash and slice the squash in half going vertically. Remove the seeds and cut the squash into ½ inch thick half-moon shapes. Spread 1 1/2 Tbs olive oil on a large baking sheet (or two!) and place the squash half-moons in a single layer on the sheet. Sprinkle evenly with salt, garlic, cayenne, and pepper.
Roast the squash for 30 minutes. Flip the squash half-way with a spatula so the squash has color on both sides.
Place chopped arugula in a large bowl. Place the still warm roasted squash into the bowl with the arugula. Top with crumbled Sunshine Burger and avocado and toss well. Add a tablespoon of olive oil and a generous glug of balsamic vinegar (about 1 tablespoon) and toss again. Sprinkle 1/2 tsp of sea salt on top.
Top each bowl of salad with pepitas, sriracha, and another drizzle of balsamic vinegar.