Delicata are one of a few winter squash that you don’t need to peel. The flesh and peel are firm with a nutty flavor. I like to roast them in smaller pieces to get more caramelized areas, but you can also just cut it in half and roast it like you would an acorn squash. Delicatas are nice stuffed with grains or vegetables and roasted, too.

I want to show you one of my favorite winter salads. This is a good way to use up anything you have in your refrigerator.

Delicata squash work really well with this salad because the flesh is so firm when it is cooked and can hold up to being tossed with vinaigrette and mixed with other ingredients.

Cut up your squash, removing the seeds and stringy pulp.  Drizzle the slices with olive oil, salt, and pepper and roast in a hot 400˚F oven.

Roast the bejeezes out of it, about 40 minutes. You want these really done, almost dry.

Put the cooked squash in a bowl and chop up any vegetables that you have on hand. Make sure you add some sort of onion and some crunchy stuff like celery or peppers. The contrast of soft and crunchy is nice. I wish I had some hard cooked eggs to add here.

I drizzled this with a Dijon vinaigrette but any dressing will do. Mine was 2 teaspoons Dijon, 2 tablespoons of cider vinegar and 3 tablespoons of olive oil. I tossed it all and served it on some lettuce. This is also great on grains or rice. The leftovers are so good too. The flavors meld so make lots. You will want more than one meal out of this.