Roasted Delicata Squash with Date and Olive Salsa

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.