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.
Ingredients
- 1 medium delicata squash (about 1 1/2 pounds)
- 4 ounces Arugula
- 1/2 red onion
- 1/4 cup aronia berries
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 tablespoon good balsamic vinegar
- Radish Sprouts for garnish (optional)
Instructions
- Preheat oven to 425 degrees.
- Cut off ends of delicata squash and cut in half length-wise.
- Remove the seeds with a spoon.
- Cut each half in 1/4-inch half moons.
- Slice red onion in half and then in 1/4 inch slices.
- Toss squash and onion in 1 tablespoon of olive oil and one teaspoon each of kosher salt and black pepper.
- Turn out onto a baking sheet (line it with parchment for less mess), and bake for about 30 minutes, or until the squash has started to brown and is fragrant.
- Let squash and onions cool for 5 to 10 minutes and toss in a bowl with arugula, 1 teaspoon kosher salt, and balsamic vinegar.
- Garnish with 1/4 cup aronia berries.
Nutrition Facts
Roasted Delicata Squash with Arugula and Aronia Berries
Serves: 4 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 135.33 kcal | |
| % Daily Value* | ||
| Total Fat 7.14 g | 10.8% | |
| Saturated Fat 1.0 g | 5% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 546.01 mg | 22.8% | |
| Total Carbohydrate 18.45 g | 6% | |
| Dietary Fiber 3.06 g | 12% | |
| Sugars 2.77 g | ||
| Protein 2.1 g | ||
| Vitamin A 6.39 % | Vitamin C 22.81 % | |
| Calcium 9.69 % | Iron 8.44 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA
Wtf? You don’t include aronia berries anywhere in the recipe.
Hi Kim, Looks like a tech glitch with that getting cut off. It’s 1/4 cup of aronia berries garnishing the salad at the end. Thanks for the heads up on that.