4 to 6 servings
PREP TIME
10 minutes
COOKING TIME
45 minutes
TOTAL TIME
55 minutes
2 delicata squashes
(about 10 ounces each), halved
lengthwise, seeded, and
cut into ½-inch half moons
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
5 heads baby bok choy,
sliced into 1-inch strips
about ¼ cup Yuzu Buttermilk Dressing
¼ cup Pickled Red Onions
My grandmother roasted butternut squash whole. She’d do it with the skin on to add texture; otherwise it can be too mushy. She’d chop it up, then top it off with some cane syrup. This was a regular vegetable dish when I was growing up.
Delicata is a small squash that falls somewhere between acorn squash and butternut. It disappeared almost entirely from menus in the 1940s because of growing problems, but it was brought back in the 2000s thanks to researchers at Cornell.
Preheat the oven to 425°F.
In a large bowl, gently toss the squash with the oil, salt, and pepper. Roast the squash on a large baking sheet, turning occasionally, until tender and golden, 35 to 40 minutes. Set aside to cool.
Once the squash is cool to the touch, toss together in a large bowl with the sliced bok choy and enough dressing to coat.
Top with the pickled onions and serve.
CHEF JJ’S KITCHEN TIPS
There’s no need to peel delicata squash. The pale yellow and green skin gives great contrasting texture to its creamy flesh once cooked.
Makes ²/₃ cups
½ cup mayonnaise
½ cup buttermilk
¾ cup bottled yuzu juice
kosher salt and ground white pepper
Whisk together the mayonnaise, buttermilk, and yuzu in a large bowl until smooth.
Season to taste with salt and white pepper.
“Are Collard Greens the New Kale?” No. Collards have worked harder than kale ever will.
Collards are out there digging ditches and roofing houses while kale goes to spin class and leaves early for brunch.
