Delicata squash is the rare squash you don't need to peel, the skin softens completely in the oven and turns tender enough to eat. Roasted rings of it land on a bed of arugula with goat cheese, toasted pepitas, and a maple mustard vinaigrette that ties the sweet and peppery notes together, echoing the roasted-vegetable formula in our Quinoa Roasted Vegetable Salad.
Ingredients
- 1 delicata squash, sliced into rings, seeds removed
- 2 tbsp olive oil, divided
- 4 cups arugula
- 1/3 cup crumbled goat cheese
- 1/4 cup toasted pepitas
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Toss squash rings with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast 20-25 minutes, flipping once, until tender and caramelized at the edges.
- Whisk remaining olive oil, maple syrup, apple cider vinegar, and Dijon mustard together for the dressing.
- Toss arugula with the dressing in a large bowl.
- Top with warm roasted squash, goat cheese, and pepitas. Serve immediately.
Nutrition Facts (per serving)
| Calories | 240 |
| Total fat | 16g |
| Total carbohydrates | 20g |
| Dietary fiber | 4g |
| Protein | 7g |
| Sodium | 150mg |
Why This Is Good for Your Gut
Delicata squash provides both soluble and insoluble fiber along with beta-carotene, which supports the mucosal lining of the gut. Pepitas add magnesium and zinc, minerals involved in gut barrier repair. Arugula's glucosinolates offer mild anti-inflammatory support similar to other cruciferous vegetables, the same compounds discussed in Fried, Grilled, Roasted, or Boiled: Does Cooking Method Matter for Your Gut?
Leave the skin on the squash. It crisps up in the oven and adds fiber you'd otherwise be tossing in the compost. The same goes for the squash in our Kabocha Squash and Coconut Soup.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
