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Roasted Delicata Squash & Tortellini Salad

March 9, 2013
Plain English Version

Serves 3-4

2 delicata squash, halved, seeded and cut into 1 inch chunks

1 clove garlic, minced or pressed

1 package fresh or frozen cheese tortellini

4 cups arugula or baby spinach, washed and dried

1/3 cup roasted pepitas

1/3 cup sweetened dried cranberries

1/4 cup grated parmesan cheese

handful fresh parsley and thyme, rinsed, dried and chopped

sea salt and black pepper

olive oil

1. Preheat the oven to 425 degrees F. Toss the squash cubes with the garlic, a sprinkling of sea salt and a healthy amount of olive oil to coat on all sides on a heavy baking sheet. Put in the oven and roast, removing every 10 minutes or so to turn the pieces to prevent any from burning. It will probably take two or three flippings with the spatula and a total of 25-30 minutes in the oven until the pieces are soft all the way through. Remove from the oven and let cool a bit.

2. While the squash is roasting, bring a pot of water to boil and cook the tortellini according the directions on the package (will vary for fresh or frozen) then drain and toss with some olive oil in a large shallow bowl.

3. While the pasta and squash are cooking, wash and dry the greens and chop the herbs.

4. Combine the squash, tortellini, greens, herbs, cranberries, and pepitas in the large shallow bowl and top with freshly ground black pepper and freshly grated parmesan cheese to taste.

The Christian Science Monitor

From The Garden of Eating

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