This is great as an accompaniment to any dish or just perfect on it's own (maybe double the quantities if you're doing it as a vegetarian entrée). Even though there is a Fresno chili in here it is not a spicy dish.
|2 delicata squash||½ tbsp fresh thyme leaves|
|16 small cipollini onions; peeled and quartered||Ramp vinegar (available from RampUpShop)|
|1/3 cup raw walnut pieces||Moscatel vinegar|
|1 fresno chili; seeded and minced||Extra virgin olive oil|
|4 cloves garlic; minced||Salt|
Preheat oven to 400 degrees.
Wash the squash, then cut the ends off and slice in half lengthwise. Using a spoon, scrape out the seeds. Slice each half lengthwise again, so you have four quarters. Chop each quarter into ½ inch pieces. Add squash to onions in a mixing bowl and toss with olive oil to coat. Place on a baking sheet, sprinkle with salt and roast until tender, turning occasionally, about 20 minutes.
Meanwhile, make the dressing. Place chili, garlic and thyme in a small bowl and add about 2 tbsp of olive oil. Stir to combine, then add about one tbsp of each vinegar and stir again. Add more vinegar to taste. It should be tart to balance the sweet squash. Dressing can be made in advance to allow flavors to blend more.
Remove squash from oven when roasted and set aside. Add walnuts to mixing bowl, then the roasted quash and onions and toss to combine. Adjust seasoning. Divide the mixture into four bowls, then spoon the dressing over the top of each and serve immediately. Pairs nicely with an herbaceous sauvignon blanc.