This recipe was originally printed in the ‘2022 Local Food Guide for Michigan’
DELICATA SQUASH SALAD
- 8 pieces delicata squash, braised (see recipe below)
- 3 Evercrisp or Gala apples, cut into matchsticks
- 2 oz SarVecchio or Parmesan cheese, grated
- 1/2 cup fennel, shaved
- 1/8 tsp fresh thyme, chopped
- 1/8 tsp fresh tarragon, chopped
- 1 tsp fresh parsley, chopped
- 1 tsp chives, chopped
- 1/4 cup dates, chopped
- 1/4 cup fennel fronds for garnish
- Nduja vinaigrette (see recipe below)
Braise delicata squash and make vinaigrette before building salad.
Mix all remaining ingredients in a bowl and toss with nduja vinaigrette.
Season with salt and pepper.
Place braised delicata squash down on a plate or bowl and top with apple salad mixture.
Garnish with fennel fronds and extra vinaigrette, if you like.
BRAISING RECIPE
- 2 delicata squash, ends cut off, quartered lengthwise, and seeds removed
- 1½ quarts water
- 1/2 cup maple syrup
- 1/4 cup cider vinegar
- 1/4 cup salt
- 1 head of fennel tops, chopped
- 1 lemon, halved and juiced
- 1 bunch thyme
- 1 bunch sage
- 3 inch piece of ginger, peel and sliced
- 1/2 tsp red pepper flakes
- 1/2 tsp whole fenugreek
- 1/2 tsp whole allspice
- 3/4 tsp whole fennel seed
- 2 star anise pods
- 1 cardamom pod
- 2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground clove
Preheat the oven to 350° F.
Toast all whole spices on medium heat until fragrant in a medium saucepan, stirring frequently.
Once spices are toasted, add all liquid ingredients, additional spices, herbs, fennel tops, and ginger, and bring to a boil.
While waiting for everything to boil, lay out the delicata in a deep oven-safe braising pan.
When the liquid comes to a boil, pour over top of the squash, cover the pan with foil, and put in the oven for 45-50 minutes. Squash will be done when it’s soft to the touch, but not falling apart.
Remove squash from braising liquid and cool.
Reduce braising liquid by two-thirds, cool, and use to make the vinaigrette.
Squash can be reheated in the oven at 350° F for 10 minutes.
NDUJA VINAIGRETTE
- 3 Tbsp nduja
- 2 1/14 tsp roasted garlic
- 1½ Tbsp apple cider vinegar
- 3 Tbsp delicata braising liquid (see recipe above)
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 1/2 cup neutral oil
- Salt, pepper, and sugar, to taste
Place all ingredients except oil into a food processor or blender.
While the food processor is on, slowly add oil to emulsify for a smooth texture.
When all oil is incorporated, season with salt, pepper, and sugar to taste.
This recipe is from Abigail Therrien & Dave Vanderlaan of Littlebird in Grand Rapids.