Roasted Delicata Squash with Arugula and Aronia Berries
Delicata squash and aronia berries are a perfect flavor combination
Over the last few months I’ve found delicata squash in abundance at my weekly farmers market. The yellow and green striped oblong orbs are fast becoming one of my favorite winter squashes to cook for my Los Angeles personal chef clients because of how easy they are to prep. Firstly, their skin is edible, so you don’t have to spend time peeling them. Secondly, they’re incredibly healthy, rich in potassium and dietary fiber along with magnesium, manganese, and vitamins C and B. Finally, they’re delicate and tender making them easy to slice, which is is exactly what I did in this super simple recipe.
Working with delicata squash
Delicata squash has a subtle sweetness that I wanted to both compliment and enhance. It’s not as sweet as butternut squash, but perfect when its natural sugars concentrate after you roast it. To achieve the former I’m calling for a base of peppery arugula. If you can’t find arugula, baby kale or a mixture of salad greens will work out well. Then, to coax out more of its sweetness I’m adding in aronia berries.
What are aronia berries?
Aronia berries are just starting to be distributed in major grocery stores. If you’re located in the midwest where they grow on native shrubs, or in Europe and Russia, you may be more familiar with them. They are a superfood, packed with antioxidants. Additionally, you can read my introduction to aronia berries to learn more about them.
This dish is perfect on its own, or as a side dish to a protein like roasted fish or chicken. You can make it a hearty vegetarian main course by adding an egg on top.
What are your favorite ways to enjoy delicata squash? Let me know in the comments.