Delicata Squash, Apple and Sage Grain Bowl

We are entering into the wonderful season of the harvest, that special time of year when the end of summer merges with fall. It’s my favorite time at the market, if I had to pick, so today to commemorate the abundance, we are combining two autumnal flavors, delicata squash, apples and sage. Full disclaimer here, up until this bowl, I never liked squash—I have many memories of my mom trying to make me like it as a child, which has still haunted me! What I found, after research, is that the delicata variety tastes like a sweet potato and isn’t mealy, plus you can eat the skin, so no wrestling with a peeler. This grain bowl is incredibly satisfying enjoyed hot or cold.

Delicata Squash, Apple and Sage Grain Bowl

2 cups cooked grains (brown rice, quinoa or wild rice)

1 delicata squash, cut into thin half moons, seeds scraped out

1 large apple, match sticked (Cameo, Macoun, Jonagold, etc)

1 tablespoon apple cider vinegar

1/4 cup extra virgin olive oil

1 shallot, minced

salt and pepper to taste

1 small handful sage, thinly sliced

Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper, add squash flat to the pan to allow to roast. Drizzle with salt, pepper, and olive oil. Bake for 30 minutes or until browned and caramelized. Meanwhile prepare dressing. Combine vinegar, olive oil, shallot, salt, and pepper to a bowl. Beat vigorously to create an emulsion. Once squash has cooked, assemble salad. Add grain, apple, squash, and dressing to a large bowl. Toss to combine. Garnish with sage and enjoy.

Photography by Alison Engstrom