Roasted Delicata Squash and Shallots with KATZ Honey Vinegar
15 min
30 min
4-5
Vegetable
Napa, California
Take a bite out of all the flavors of fall with this tasty roasted vegetable plate to be served as a side dish for your Thanksgiving table, or as a composed plate for an elegant seasonal lunch or brunch. Make a simple dressing with KATZ Honey Vinegar, add more arugula or wilted greens, or eliminate the Prosciutto and you have a substantial and tasty vegetarian salad. As with all the KATZ recipes they are meant to be a jumping off point, so feel free to be creative. Enjoy!
Ingredients
- 2 Delicata Squash, halved lengthwise and seeded, cut into ½-inch half-moon pieces
- 6-8 shallots, peeled and spit lengthwise
- 1/3 cup KATZ Honey Vinegar
- 1/3 cup KATZ EVOO
- 1 teaspoon KATZ Honey
- salt and freshly cracked pepper
- 2-3 ounces sliced Prosciutto di Parma (if available), roughly cut into ½-inch strips
- 1/3 cup hazelnuts, roasted and peeled
- ¼ pound Vella Dry Jack Cheese or other hard cheese sliced into shards
- handful of arugula, or 2-3 oz. of baby spinach (optional)
fresh thyme stems (optional)
Directions
Step 1
Heat oven to 425°. Place squash and shallots in a bowl. Mix teaspoon of honey with ¼ cup Honey Vinegar and ¼ cup of EVOO and drizzle into the bowl, toss. Add salt and pepper to taste and spread out on a sheet pan. Do not crowd vegetables (note: you can line with parchment). Sprinkle a few fresh thyme stems if available. Roast for 25-30 minutes, turning once, and until browned and a fork can pierce easily.
Step 2
Remove from oven, remove thyme stems, add prosciutto over roasted vegetables and let wilt while assembling dish. On a serving platter arrange the roasted vegetables and prosciutto, fold in the greens, sprinkle on chopped hazelnuts, shards of cheese, and drizzle with the rest of honey vinegar and EVOO. Serve warm or at room temperature.
Enjoy!
