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ALL RECIPES

Roasted Delicata Squash and Farro Salad with Pepitas, Dried Cherries and Burrata

  • Pair with Sauvignon Blanc
Delicata Squash Ingredients
  • 2 cups cooked farro
  • 3 each Delicata squash
  • 1 teaspoon chopped fresh thyme
  • ½ cup toasted pepitas (pumpkin seeds)
  • ½ cup of dried cherries
  • 1 Tablespoon + 1 teaspoon of apple cider vinegar
  • 2 Tablespoons of olive oil + 2 Tablespoons of olive oil
  • 1 Tablespoon of chopped fresh parsley
  • Salt and pepper to taste
  • 1 cup of Arugula (garnish)
  • 12 oz burrata
Delicata Squash Technique
  • Preheat oven to 425F
  • Cut squash in half and scoop out seeds cut squash in ½ inch wide pieces and toss with 2 Tablespoons of olive oil, 1 teaspoon chopped fresh thyme, and add salt and pepper to taste
  • Roast on lined sheet pan until cooked and slightly caramelized (approx. 20 min)
  • While still warm toss with farro, pepitas and dried cherries
  • Add vinegar and remaining 2 Tablespoons of olive oil; toss and season to taste with salt and pepper.
  • Serve on platter and garnish with chunks of burrata and arugula leaves

 

Note: all can be prepped ahead of time and warmed in the oven.  Be sure to not dress the salad or garnish with burrata until ready to eat.

 

Delicata Squash
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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