Roasted Delicata Squash with Herbed Yogurt and Parsley Shallot Dressing
In the last few weeks of 2019, I’ve been gearing up for what Q1, and an entirely new decade, looks like for myself, The Féministe, and a new to me 5-year-plan. I’m not entirely sure if I’m the typical “goal setter” kind of person, but I do know when I am focused and put my mind to something, there’s not much getting in my way. ;) Getting into music school, living in Los Angeles, traveling to India, hosting an Insta meet in Delhi, moving to SF, working in food— all of these things have been profoundly deep passions of mine I’ve felt compelled to pursue. This blog is one of them. The term “blog” feels shallow and empty compared to the vision I see for it, and my life, but more on that in January when we kick off a new decade.
Just this morning I had someone ask me via Instagram why I named this site The Féministe. There’s a much longer answer to that, longer than I can get into here right now, but it’s largely to bring change, beauty, purpose, and peace to people’s lives. I hope over the course of the next few months, you’ll see how some of that comes to life. In that, know your passions and dreams are just as much of a process as you are in discovering them. They may change, transfigure, take on new meanings and motivations— and that’s okay. Right now, my main focus is to find a natural healthy cadence with the multiple projects I have going on (like developing these recipes) and love my community and friends well. If I can’t do the latter, something has to go.
This squash recipe has become a family favorite and I make it every time I go home for Christmas. I don’t normally visit family for Thanksgiving (two flights to the East Coast in a month is way too expensive), but I felt festive, so I am making this for dinner with friends tomorrow. It’s one of my most favorite dishes, and the two sauces can be used on a variety of dishes, not just squash. They’d pair well with cranberry sauce or brussel sprouts too!
I hope you’re finding time to spend with the people you love, tomorrow. If you’ve already nailed down your menu, make these sauces to go with the leftovers in bowls, sandwiches or salads. They won’t disappoint!
Roasted Delicata Squash with Herbed Yogurt and Parsley Shallot Dressing
For the yogurt
1 cup greek yogurt
3 tsp minced basil
3 tsp minced mint
3 tsp minced shallot
2 cloves garlic, mashed or minced
juice 1/2 lemon
2-3 tsp honey
2-3 tsp white balsamic vinegar
salt & pepper
water to thin if desired
For the Parsley Sauce
1 bunch parsley
1 small/medium shallot
2 cloves garlic
1/4 tsp cumin
1 large basil leaf
dash honey (if desired)
2-3 T red wine vinegar
3-4 tbs olive oil
1/2 tsp crushed red pepper (less if you want it not spicy!)
salt & pepper to taste
for the roasted delicata squash
2 delicata squash, sliced
1/4 tsp cumin
1/4 tsp chili powder
pinch cinnamon
pinch nutmeg (optional)
2 tbs olive oil
salt & pepper
Preheat the oven to 400.
To make the squash, toss sliced squash in a large bowl with spices, sand and pepper, and olive oil. Arrange on foil lined baking sheet so there are none overlapping or touching. You’ll get crispier squash this way! Bake for 30-35 minutes, flipping once halfway through.
To make the yogurt sauce, combine all ingredients in a bowl and mix well. If it’s too tangy, feel free to add more honey. Yogurt will keep in the fridge for up to a week.
To make the parsley dressing, add all ingredients to a blender or food processor and blend until well combined but not a puree. Parsley sauce will keep up to 2 weeks in fridge.
Serve by spreading yogurt on bottom of tray. Add squash and then parsley dressing, and top with pomegranates, nuts, seeds, and maybe even a bit of feta and fresh herbs.