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We know the usual drill when it comes to squash: a drizzle of olive oil, a pat of
butter, and a couple good herbs all roasted to perfection. Sound familiar? Let’s
level up your squash game with a tangy vinaigrette and our Wild Maine Blueberry
Crisps. The beauty of this recipe is the delicate blend of wonderful flavor and
textures. The squash is roasted to a golden brown and then drizzled with a
mustardy white balsamic vinaigrette. The combination of salty, tangy and sweet
squash is such a yummy combination. Finally topping it with pomegranate seeds
and crushed Blueberry Walnut Crisps puts it over the top![[split]]
2 small delicata squashes
1 tablespoon olive oil
1/4 cup walnut oil
2 tablespoons white balsamic vinegar
1 teaspoon whole grain mustard
1/2 shallot, minced
1 teaspoon maple syrup
generous pinch of Kosher salt and ground pepper to taste
1/2 cup pomegranate seeds
2/3 cup Wild Blueberry Walnut Crisps, crushed
Preheat the oven to 425°F.
Slice delicata squash lengthwise and scoop out seeds in the center. Cut squash into 1/2” slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast squash for about 20 minutes, turning once halfway through.
While the squash is roasting, prepare vinaigrette by placing all ingredients into a mason jar with a lid and shaking to combine. Set aside.
Remove the squash from the oven when the edges are golden brown. Arrange the squash on a platter, drizzle with vinaigrette, and sprinkle with pomegranate seeds and crushed wild blueberry walnut crisps. serve and enjoy!
We know the usual drill when it comes to squash: a drizzle of olive oil, a pat of
butter, and a couple good herbs all roasted to perfection. Sound familiar? Let’s
level up your squash game with a tangy vinaigrette and our Wild Maine Blueberry
Crisps. The beauty of this recipe is the delicate blend of wonderful flavor and
textures. The squash is roasted to a golden brown and then drizzled with a
mustardy white balsamic vinaigrette. The combination of salty, tangy and sweet
squash is such a yummy combination. Finally topping it with pomegranate seeds
and crushed Blueberry Walnut Crisps puts it over the top![[split]]
2 small delicata squashes
1 tablespoon olive oil
1/4 cup walnut oil
2 tablespoons white balsamic vinegar
1 teaspoon whole grain mustard
1/2 shallot, minced
1 teaspoon maple syrup
generous pinch of Kosher salt and ground pepper to taste
1/2 cup pomegranate seeds
2/3 cup Wild Blueberry Walnut Crisps, crushed
Preheat the oven to 425°F.
Slice delicata squash lengthwise and scoop out seeds in the center. Cut squash into 1/2” slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast squash for about 20 minutes, turning once halfway through.
While the squash is roasting, prepare vinaigrette by placing all ingredients into a mason jar with a lid and shaking to combine. Set aside.
Remove the squash from the oven when the edges are golden brown. Arrange the squash on a platter, drizzle with vinaigrette, and sprinkle with pomegranate seeds and crushed wild blueberry walnut crisps. serve and enjoy!
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