preheat oven to 400 degrees
3 Delicata Squashes
2 tablespoons of brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 clove of garlic, minced
2 tablespoons of olive oil
Salt and Pepper
Pepita Vinaigrette
1/4 cup of toasted pepitas
2 teaspoons of ground turmeric
1 clove of garlic
1/8 cup of champagne Vinegar
1/4 cup olive oil
Salt and Pepper
1/4 cup of Dried Cranberries
Slice the delicata squash into one inch thick slices and use a spoon to scrape out the seeds. Combine the sugar, spices, olive oil, garlic together. Toss the squash with the spice mixture and spread out on a sheet pan. Place in oven and roast until browned, approximately 15-20 minutes.
For the vinaigrette, combine all the ingredients in a container and use a hand held blender to puree all of it, (or use a food processor or regular blender)
To serve place squash on a platter, drizzle with vinaigrette and sprinkle with the dried cranberries.
Olivia Williamson
Olivia Williamson I graduated from the French Culinary Institute while still in my teens and have been working in some aspect of the food service industry ever since. After moving to Park Slope 12 years ago and starting a family I formed my meal delivery business, Olivia Cooks For You. Since that time the business has grown into also an event catering service for everything from small dinner parties, to weddings and large corporate events. Despite food being my business, it’s still my passion and joy and I jump at any opportunity to cook for my friends and family.