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Roasted Delicata Squash & Tortellini Salad

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Roasted Delicata Squash & Tortellini Salad

I modeled this supremely satisfying salad off one that our friend, June, brought when she visited shortly after our son was born a few years ago. I remember it vividly – in part because it was spectacular and in part because I was nursing the baby every two hours at the time and was ravenous around the clock!

After I discovered delicata squash a few years ago, it quickly gained “most favored squash” status in my kitchen. In addition to their divine flavor, one of the nice things about delicatas is that you do not have to peel them – just remove the seeds and cut them up – no need to remove the skin.

Delicata squash, my favorite by Eve Fox, Garden of Eating blog, copyright 2010

The lovely, rich, sweet, slightly nutty flavor of the delicata squash is enhanced by roasting and pairs nicely with the salty, creamy tortellini and the grated parmesan cheese. The greens add a light, fresh note (I only had baby spinach on hand but I prefer arugula as it gives the salad a nice peppery bite), the pepitas add a great, smokey crunch and the dried cranberries offer some tart, sweet notes.

Roasted Delicata Squash & Tortellini Salad With Spinach, Cranberries & Pepitas by Eve Fox, Garden of Eating blog, copyright 2011

It’s hard to stop eating this salad. We made this for lunch today and my husband and I both had to try several times before we were able to finally lay our forks down for good…

I used some fresh tortellini made by a local company but this would be good with the frozen kind, too. There’s a great company called Rising Moon Organics that makes very tasty organic, vegetarian pastas including a few fully vegan options.

Next: The recipe

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

40 comments

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7:50AM PST on Mar 2, 2013

I'll definitely be trying this. Thanks!

8:18PM PST on Nov 21, 2012

yum

12:00AM PDT on Apr 17, 2012

Thanks.

12:56PM PDT on Apr 13, 2012

Thank you

10:17AM PST on Nov 11, 2011

This sound delicious! I love squash and tortellini! I will try it! Thank you!

3:25PM PDT on Oct 30, 2011

Squash and pasta - ideal!!!!

Thanks Much for this recipe..
-Holly

10:37AM PDT on Oct 24, 2011

I had to look up "pepita" - wikipedia says it means pumpkin seeds in Mexican Spanish (their term not mine). I am definitely going to make this recipe - it sounds fantastic!

6:03AM PDT on Oct 24, 2011

This sounds very good! I will save it and give everyone another recipe. ... Ô¿Ô

Baked Butternut Squash

1 lg squash pared and cut into 1” cubes (remove seeds and fibers)
1/4 tsp cinnamon / 1/4 tsp. Nutmeg / 1/3 c. brown sugar
1/3 c. butter, melted / 2 tsp. lemon juice (fresh is best)


Place squash cubes in a 2-qt casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375°f oven for 45 min or until tender. Makes 4 servings.

5:56AM PDT on Oct 23, 2011

It looks tasty.

3:24AM PDT on Oct 23, 2011

yummmmmy!!! I love ANY kind of pasta salads... In fact, I love all pasta in all forms :)

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