Roasted Delicata Squash with Date and Olive Salsa
Serves 4-6
For the squash:
2 medium delicata squash, halved lengthwise, seeds removed and cut into 1/2 inch thick half moons
2 teaspoons olive oil
A pinch of salt
Preheat the oven to 400 degrees. In a medium mixing bowl, toss the cut squash with olive oil and salt and place on a parchment lined baking sheet. The squash should be in an even layer with a little space between pieces to roast rather than steam. Cook in the oven for 15-20 minutes, or until tender and lightly caramelized.
For the salsa:
1 small shallot, minced
1 tablespoon red wine vinegar
salt to taste
1 lemon zested
1 pinch Aleppo chili flakes
2/3 cup olive oil
1 small bunch parsley, leaves picked and finely chopped to yield about 1/2 a cup
1/4 cup medjool dates, pitted and cut into 1/2 inch pieces
1/4 cup castelvetrano olives, pitted and roughly chopped (or substitute another olive)
In a small mixing bowl, combine the shallot, red wine vinegar, a generous pinch of salt, lemon zest and chili flakes. Allow the mixture to macerate and the shallots to lightly pickle. Add the olive oil and parsley to create a sauce, then fold in the dates and olives. Add more oil if needed to create a juicy spoonable sauce. Taste for salt and vinegar and correct seasoning if necessary.
To serve:
Place warm or room temperature squash on a platter and spoon salsa over top.