Pumpkin Squash Veggie Salad Bowls

If there is any fancy pumpkin squash to try this pumpkin season, let it be the Delicata. It is also a budget-friendly produce item to add to your autumn/fall grocery list.

Thinned-skin, Delicata Squash is also much easier to handle and slice, and cooks relatively quickly (compared to the other bigger thicker-skin pumpkins), in about 20 minutes roasting time.

Steamed Kale, Yellow and Purple Cauliflower, Cooked Beets, Roasted Squash, Shredded Chicken

During autumn/fall season, this pumpkin squash has become the fiber-boosting, nutrient-dense "carb" in place of sweet potatoes or potatoes or corn on the cob in these healthy and nutritious salad grain bowls.

Delicata Squash Salad Bowls
1 Delicata squash, sliced 3/4 -inch thick
About 3 servings of mixed vegetables of your choice e.g. broccoli, cauliflower, kale, green beans, snow or snap peas, beets
2-3 cloves garlic, minced

Preheat oven to 400F. Toss squash slices with olive oil, dried oregano, salt and ground black pepper. Arrange on baking sheet and roast about 25mins until fork tender. Halfway roasting the squash, start steaming the vegetables - steam with garlic for about 5mins. Layer the base of the salad bowls with colorful steamed vegetables and topped with roasted pumpkin squash.

Steamed Kale, Mutli-Colored Cauliflower, Snap Peas and Zucchini with Roasted Squash (Vegetarian) 

Sharing with Hearth and Soul


An Escape to Food on Facebook