Delicata Squash with Chorizo Vinaigrette - The Local Palate
Preheat oven to 375 degrees. Cut squash crosswise into rings about ¾-inch thick and remove seeds and stringy flesh, reserving seeds. Place seeds in a small sauc
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Ingredients
- 1 large or 2 small delicata squash (about 2 pounds)
- Kosher salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
- 4 ounces dry spanish-style chorizo, cut into thin rounds
- 10 ounces baby kale or kale-chard blend
- 3 tablespoons sherry vinegar
- 1 tablespoon brown sugar
- 1 small fennel bulb, halved and thinly sliced (save a few frond for garnish)
- 1 tart apple, cored and cut into thin wedges
- 1 ounce sharp white cheddar cheese, freshly shredded
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