Blackened Delicata Squash Under a Brick with Farro and Apple Salad and Cilantro Lime Vinaigrette
Thanksgiving is around the corner and this recipe is a wonderful centerpiece to a holiday meal. Delicatas range from cream to pale yellow with green stripes, and their flesh is orange. Look for larger delicata squash about 3" wide and 8" long. The 2" rings are a good portion for a main course. Weighting the squash with a brick is optional, but I like the way it seals in the flavor and adds color to both cut edges of the squash. The perfect pan for this recipe is the Lodge 14" Cast Iron Baking Pan. This recipe is delicious warm or at room temperature.
Preheat the oven to 375˚
Wrap 4 bricks in aluminum foil and set aside.
Make the spice rub – Combine the spices in a small bowl and stir to combine. Place in a 4 oz shaker jar.
Line the cast iron baking pan with parchment paper and coat with olive oil spray. Spray the inside and cut edges of the delicata squash rings with Bragg liquid aminos. Sprinkle with the autumn spice rub and shake off excess. Place cut side down on parchment. Cover the cut slices with the foil wrapped bricks. Bake for 45 – 60 minutes until tender.
Make the cilantro lime vinaigrette – Place all of the vinaigrette ingredients in a hign speed blender. Blend on high for 45 seconds. Note – This makes more vinaigrette than needed for the recipe. Save the rest for another recipe or salad.
Make the farro salad – Rinse the farro under cold water and drain. In a medium saucepan, add 2 cups of water and a sprinkle of salt to the farro and bring to a boil. Cover, reduce the heat and simmer for 20-25 minutes until the water is absorbed. Let cool.
In a large bowl, combine the apple, dried cranberries, sliced celery, minced shallot and salt. Add the farro. Pour half of the cilantro lime vinaigrette over the salad and gently toss to combine.
To serve – Place 1 cut delicate ring on a serving platter or plate. Fill with the farro salad. Drizzle with a little pumpkin seed oil. Serve with a spatula so that the filling doesn’t fall out.
Menu – I would recommend serving this recipe with some charred Brussels sprouts and mashed potatoes with porcini gravy for a delicious whole foods plant based Thanksgiving dinner.
serves 6 - 8
AUTUMN SPICE RUB
- 1 tbsp paprika
- 1 tbsp ground ancho chili powder
- 1 tbsp coconut sugar
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp pink Himalayan sea salt
- ½ tsp ground cloves
- ½ tsp ground ginger
- 2-3 large delicata squash, cut into 2″ rings, seeded
- Bragg® liquid aminos spray bottle
CILANTRO LIME VINAIGRETTE
- 4 tbsp freshly squeezed lime juice
- 4 tbsp avocado oil
- 4 tbsp roasted and salted pumpkin seeds
- 2 tbsp chopped cilantro leaves
- 1 large garlic glove, peeled and chopped
- 2 tsp agave nectar
- 1 tsp pink Himalayan salt
- 1 cup farro
- ¾ cup Honey Crisp apple, julienned
- ⅓ cup dried cranberries
- ⅓ cup thinly sliced celery
- 2 tbsp minced shallot
- ½ tsp pink Himalayan salt
- 2 tbsp La Tourangelle pumpkin seed oil