Best Grilled Delicata Squash With Warm Cranberry Dressing Recipes

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GRILLED DELICATA SQUASH



Grilled Delicata Squash image

Delicata squash is actually named for its delicate, edible skin. It's so easy to prepare--just cut open and take out the seeds. Half-inch slices grill up quickly, and the lovely caramelization enhances the flavor.

Provided by Bibi

Categories     Winter Squash Recipes

Time 20m

Yield 6

Number Of Ingredients 7

2 large delicata squash
⅓ cup unsalted butter, melted
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
⅓ cup maple syrup
2 tablespoons crumbled feta cheese, or to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Wash and dry each squash and place on a cutting board. With a sharp knife, slice off the stem end and slice each squash in half, lengthwise. Using a spoon, remove the seeds and membranes. Slice across each squash half to create 1/2-inch pieces and place in a mixing bowl.
  • Combine melted butter, salt, cinnamon, and nutmeg in a small bowl. Stir to combine, and pour over squash pieces. Stir squash in the butter mixture until coated.
  • Place squash pieces directly on the preheated grill grates and grill 4 to 5 minutes, per side. Move squash away from flare-ups. When grill marks appear and squash is fork-tender, remove from heat and place in a mixing bowl.
  • Pour maple syrup over the squash pieces and stir to coat. Place on a serving dish and garnish with feta cheese crumbles, if desired.

Nutrition Facts : Calories 226 calories, Carbohydrate 33.1 g, Cholesterol 29.9 mg, Fat 11.2 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 7 g, Sodium 238 mg, Sugar 15 g

DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS



Delicata Squash Salad With Kale and Cranberry Beans image

From Whole Living. I used peanut oil and light balsamic vinegar. I didn't end up with enough dressing to wilt the kale, so I just stuck it all in the microwave for a couple of minutes. It's also good cold, as it turns out; I had to refrigerate it overnight.

Provided by brokenburner

Categories     Vegetable

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 lbs delicata squash, halved lengthwise and seeded
1 tablespoon olive oil
1 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
5 ounces kale, large stems removed, cut into 1-inch pieces
1 large shallot, finely chopped
1 garlic clove, minced
1 tablespoon red wine vinegar
1 teaspoon coarse salt
fresh ground pepper
15 ounces cranberry beans, drained and rinsed (or cannellini)

Steps:

  • 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
  • 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 535.4, Fat 6.4, SaturatedFat 1.1, Sodium 615.6, Carbohydrate 98, Fiber 30.4, Sugar 14.8, Protein 28.1

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